Get creative with DARI’S Chicken and Corn Soup and try these scrumptious and crispy croquettes. They are a great addition to any table and guaranteed to leave behind crumbs only!
Ingredients
1 x DARI’S Chicken and Corn Soup
2 cups water
2 large potatoes, peeled and 2cm diced
½ cup grated cheese
4 shallots, sliced
1 cup flour
Freshly ground black pepper
1 egg
1 ½ cups bread crumbs
½ cup vegetable oil
Method
- Strain soup to separate the stock from the chicken and corn. Both will be used to make the croquettes so do not discard either.
- Place the stock in a large saucepan with water. Add prepared potatoes and bring to the boil. Cook, uncovered for 10-12 minutes or until potatoes are tender.
- Once potatoes are cooked, strain and discard liquid then mash the potatoes.
- Add reserved chicken and corn mixture, cheese, shallots, half a cup of the flour and season with freshly ground pepper.
- Carefully roll the croquette mixture into 12 even logs. Place on a tray lined with baking paper and refrigerate for 30 minutes.
- In the meantime, prepare the ingredients for crumbing. Place the remaining flour in one bowl, the egg in another bowl and the breadcrumbs in the third. Lightly whisk the egg.
- When you are ready to cook the croquettes, remove from the fridge and gently crumb by first placing each croquette in flour, followed by egg then breadcrumbs.
- Heat oil in a large frying pan over medium heat. Before cooking the croquettes, test that the oil is hot by placing a few breadcrumbs in the oil. If they sizzle then the oil is hot enough. If not, give the oil a little longer to come to temperature.
- Gently place the croquettes, 3-4 at a time in the pan. Cook for 2-3 minutes on each side until crunchy on the outside and golden. Turn gently and cook on all sides.
- Remove from the pan and place on a tray lined with absorbent paper.
- Continue to cook the croquettes in batches.
- Serve with a sprinkle of salt.
