Spanish Chorizo Chicken Croquettes
Spanish chorizo chicken croquettes (or croquettas), served with your favourite dip they are the a perfect plate of tapas!
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Servings: 15 croquettes
Calories: 116kcal
Equipment
- chopping board
- Kitchen knife
- weighing scales
- Measuring jug
- fine grater
- Saucepan
- Spatula or wooden spoon
Ingredients
Croquette Filling
- 50 g unsalted butter
- ½ small onion (very finely chopped)
- 75 g cooking chorizo (very finely chopped)
- 75 g cooked chicken (very finely chopped)
- 75 g plain flour
- ¼ nutmeg (grated)
- 450 ml chicken stock
- 1 large handful parsley leaf (roughly chopped)
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Breadcrumb Coating
- 2 tablespoon plain flour (season with salt and pepper)
- 1 large egg (beaten)
- 100 g panko breadcrumbs
Deep Frying
- 1 l sunflower oil
Instructions
- To make the filling, melt the butter in a large saucepan over a medium heat, add the onion and cook gently for 10 minutes to soften the onion.
- Add the chorizo to the pan and cook for a further 5 minutes, then add the cooked chicken to the pan and mix well.
- Reduce the heat to low, add the flour and the nutmeg to the pan and cook the flour gently for 5 minutes. Stir constantly as you want the flour to cook but not burn.
- Gradually add the chicken stock to the pan and stir continuously to avoid the sauce becoming lumpy. The sauce will start to thicken, you want a smooth fairly thick sauce.
- Once you've achieved this take the pan off the heat, stir through the parsley and season to taste.
- Pour the sauce into a flat dish and leave to cool. Once cool place the mixture in the fridge for at least 1 hour to become cold, thick and solid. [For best results leave overnight in the fridge].
- Cut the filling into 15 even-sized croquettes and place on a lined baking sheet. If you are not ready to cook straight away, place the tray into the fridge until you are ready to coat and cook the croquettes.
- Place the seasoned flour, beaten eggs, and panko breadcrumbs into 3 separate bowls.
- Dip each croquette first into the seasoned flour, then into the beaten egg and finally into the panko breadcrumbs. Place on a plate and once all croquettes have been bread-crumbed.
- Pour the sunflower oil in a medium sized saucepan and heat to 180C/355F. Place each croquette onto a slotted spoon and lower gently into the hot oil.
- Do not over-crowd the pan, cook the croquettes in batches, turning once to ensure an even cooking on both sides. Watch the temperature of the oil and lower if you think the croquettes are cooking too quickly.
- When golden brown remove from the pan onto a plate lined with kitchen paper to absorb any excess oil. Serve immediately when still warm.
Notes
Once you have made and cut the croquette filling, it is really easy to freeze. Place each individual block of filling onto a lined baking sheet and open freeze for 30 minutes. Remove from the freezer, place into a bag or box, with a sheet of baking paper between each layer to stop them sticking. Return to the freezer and store for up to 3 months. When ready to cook remove from the freezer and defrost in the fridge overnight. Remove from the fridge and allow the filling to come to room temperature, before crumbing and cooking the croquettes.
For ease when breadcrumbing the croquettes I use one dry hand (for the flour and breadcrumbs) and one wet hand (for the beaten egg). This stops the coatings from sticking to your hands, and you having to wash your hands every 2 minutes.
When deep frying I always place the croquettes (or indeed any fried food) onto a dish lined with paper towel. The paper towel absorbs the excess oil, leaving the croquettes crispy and crunchy.
Nutrition Facts
Spanish Chorizo Chicken Croquettes
Amount Per Serving
Calories 116
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 37mg12%
Sodium 262mg11%
Potassium 79mg2%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 1g1%
Protein 5g10%
Vitamin A 142IU3%
Vitamin C 0.4mg0%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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