by Maria Teresa Jorge
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Photo by Maria Teresa Jorge
Maria Teresa Jorge's Notes:
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1 pound
chicken meat, raw, boneless and without skin
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2 tablespoons
chopped parsley
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1 teaspoon
grated fresh ginger
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3
small shallots chopped finely
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1
garlic clove
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3 tablespoons
Extra Virgin Olive Oil
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2 teaspoons
granulated Mustard
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1 cup
bread without the crust
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1/4 cup
whole milk
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salt
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pepper
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1/2 cup
bread crumbs
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1
egg whole
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Vegetable oil for frying
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3/4 cups
mayonnaise
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2 tablespoons
wholegrain mustard
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2 tablespoons
honey, clear and runny
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1/4 cup
fresh cream
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salt
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For the Honey Mustard Mayonnaise: Whip the mustard with the honey and the mayonnaise. Add the cream and season with the paprika, salt and freshly grated pepper. Cover and chill.
Ask the hotline about this step!For the Chicken croquettes: Chopp the shallots very finely. Peel the garlic, cut in half, remove the green inside, and chopp very finely.
Ask the hotline about this step!In a sauté pan, add the olive oil and the onions and fry until translucid. Add the garlic, fry an extra 1 minute and remove from the heat. Let cool completely.
Ask the hotline about this step!Cut the inside of the bread (without the crust) in small pieces and measure 1 cup. Put in a bowl and add the milk. Mix with your hands until the milk is totally absorbed.
Ask the hotline about this step!Cut the chicken meat in small pieces making sure there are no bones. In a food processor pulse the chicken meat until is ground. Add the mustard, bread with milk, chopped parsley, cooled sautéed shallots and garlic, and grated fresh ginger. Add some salt and freshly ground pepper. Pulse until combined. Check the seasoning. Chill for 30 minutes.
Ask the hotline about this step!Beat 1 whole egg in a bowl. Put the breadcrumbs in a plate. Make the croquettes taking some chicken mince and giving them a shape of a cylinder 1 1/2 inches ling by 3/4 inches thick.
Ask the hotline about this step!Roll the croquettes in the egg and then in the bread crumbs. At this point you can chill them and wait until serving time, or freeze them in a tray and when frozen put them in a plastic bag.
Ask the hotline about this step!Heat the oil to medium temperature (the oil should be deep enough to come to half the height of the croquettes). Fry the croquettes slowly as you need to make sure the inside is well cooked. When golden on one side turn them over and continue frying until golden on the other side.
Ask the hotline about this step!Remove from the oil and put on kitchen paper towel to absorb excess oil.
Ask the hotline about this step!Serve with a green salad, mashed potatoes and the Honey Mustard Mayonnaise on the side.
Ask the hotline about this step!The croquettes can also be serve at room temperature for a picnic or made smaller (half the size) and served as finger food.
Ask the hotline about this step!This has become my kids' absolute favorite thing to eat in the world. I have a hard time disagreeing. Well worth the little bit of bother.
You put chicken nuggets to shame :)
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
I finally had the opportunity to make these tonight and everyone loved them! I'd be interested in baking them, though, instead of frying -- do you think that would work?