These crunchy chicken croquettes are equally at home as part of an elegant starter plate or as snacks for the kids after-school.
- Melt butter in a small saucepan over medium heat. Add carrot and celery. Cook, stirring, for 3 minutes. Add green onions and corn. Cook for 1 minute. Transfer to a large bowl.
- Add parsley, chicken and warm panada to carrot mixture. Season with salt and pepper. Mix well. Cover and refrigerate for 2 hours or until chilled.
- Lightly coat hands in flour. Using 1/4 cup of mixture at a time, shape mixture into sausage shapes.
- Combine breadcrumbs and sesame seeds in a shallow dish. Coat croquettes, 1 at a time, in flour. Dip in egg, then roll in breadcrumb mixture, pressing on firmly to coat. Place on a tray. Cover and refrigerate for 15 minutes or until firm. Preheat oven to 160°C.
- Pour oil into a large, heavy-based saucepan or wok until one-third full. Heat over medium heat until hot. Cook croquettes, 4 at a time, for 2 to 3 minutes or until golden. Transfer to a wire rack over a baking tray. Keep warm in the oven while cooking remaining croquettes. Sprinkle with sea salt and serve.
You may need it
Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set