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Chicken and Red Potato Croquettes
Ready Time: 50min
Prep Time: 30min
Cook Time: 20min
Recipe by: Chef Joey Campanaro of The Little Owl restaurant in New York City
Mashed red potatoes are mixed with shredded chicken and rolled in breadcrumbs to create these one-bite appetizers, perfect for dipping in a spicy mustard.
1 lb. red potatoes, cut into 1-inch cubes
3 Tablespoons butter
3/4 cup chopped white onion
1/2 cup each: finely chopped carrot and celery
2 cloves garlic, minced
2 cups cooked, shredded chicken (rotisserie chicken works well)
1 Tablespoon chopped Italian parsley
1/2 teaspoon salt
3 eggs, divided
1/2 cup flour
1 cup breadcrumbs
Vegetable oil for frying
Prep Time: 30min | Cook Time: 20min
red potatoes in a medium glass bowl and cover with plastic wrap. Microwave on HIGH for 8 to 10 minutes or potatoes are tender.
Mash well and let cool.
While potatoes are cooking, melt butter in a medium skillet.
Add vegetables and cook over medium-low heat for 10 minutes, stirring occasionally.
Place in a large bowl with potatoes, chicken, parsley, salt and
1 Mix well and chill for several hours or until very cold.
Shape into 2 X 1-inch pieces.
remaining eggs well in a shallow dish. Place flour and breadcrumbs in two separate shallow dishes.
Roll potato croquettes into flour, then egg, then breadcrumbs.
Place on a baking sheet and let stand for 10 minutes.
Chill time is several hours.
Fry in 350°F vegetable oil until golden brown, working in batches.
Serve with grainy mustard.
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