My apologies, know I promised these a while ago - hope somebody tries them.
Name of Recipe: Chicken Croquettes
Number of People: 1 to manyIngredients:100 g Parmesan cheese in pieces
200 g bread, crusts removed and cut into chunks
1 clove garlic
500 g chicken thighs cut into 2cm chunks and partially frozen
1 egg
1/4 teaspoon ground black pepper
Salt
Another egg, beaten (for crumbing croquettes)
Preparation:Place the cheese in the TM bowl and chop for 15 seconds on speed 8. Add bread and chop for another 10 seconds on speed 7. Remove crumb mix to a bowl and set aside.
Place garlic in the TM bowl and chop for 10 seconds on speed 7, scrape down the sides as needed. Add 250 g of the chicken to TM bowl. Chop the chicken by hitting Turbo 4 or 5 times. It should still have some texture and not look like a paste. Remove and place in a bowl. Place remaining chicken in TM bowl and chop the chicken by hitting Turbo 4 or 5 times.
Place the chicken and garlic; half the breadcrumb mix; and, one of the eggs and seasoning into the TM bowl. Mix for 30 seconds on Reverse + speed 5, using the spatula through the lid if needed to push the mixture down.
Place some of the mixture onto greased aluminium foil and roll up into sausage shapes, about 3cm diameter, of lengths that will fit into the Varoma.
Place 1000 ml water in the TM bowl and set the TM for 20 minutes at Varoma temperature on speed 2. Place the Varoma on top and steam the “sausages”. Check to see how firm they are - they may need more cooking, but you don't want to overcook them.
After the sausages have cooked, remove the Varoma and leave aside to allow the sausages to cool. Once cooled, slice into 1 cm slices, dip in the beaten egg and reserved crumbs. Shallow fry.
Tips/Hints:You can make up larger amounts, cook the sausages; cut into discs; and then freeze with silicon paper between, thaw and crumb as needed.
For a crunchier texture, use the Japanese Panko breadcrumbs rather than making your own and mix in the parmesan before coating.
You only need to shallow fry the croquettes, but I probably would not try to cook them in the oven, as they would harden up too much. I have coated and fried them, cooled them and then reheated them later in a slow oven for 10 minutes, and that works.
Have a play around and see if it appeals.
Originally published here:
http://thermomix-er.blogspot.com/2009/07/thermomix-chicken-croquettes-from.htmlTips & hints from membersBrazen20au - if you use chicken breasts you won't need to cook /steam it as long. I'm not sure how long but 20 mins is too long and will dry the breast meat out. I'd probably try 15 mins next time.
MJ - I can see some variations that could be done with these, such as adding Thai spices and lemongrass etc to make Thai Chicken Nuggets to serve with sweet chilli sauce.
Blackwood - I made some honey mustard mayonnaise as a dipping sauce to go with them. Great for lunch boxes too!
JD - I made a batch of these some time ago and with 2 rolls left, I decided to try using it in different ways other than for chicken nuggets. Today I used half a roll for half a batch of
Chicken Cacciatore risotto (just diced it & added it at the end with 1.5 mins to go to heat through). The other half I will use for sandwiches. So handy to have in the freezer. Have also coated them with philly cream cheese then dipped them into dukkah before frying off.
Our members have used alfoil, gladwrap or baking paper to wrap the sausages for steaming. You can freeze them as is in rolls or sliced, crumbed and cooked.
