Monday, October 10, 2016

Going Retro: Chicken & Prosciutto Croquettes

Even though I grew up in the 70's, my mother never gave in to the tuna noodle casseroles or salmon croquettes phase (don't forget to add that can of cream of mushroom soup!). yuck.

Really, when you think about it, a "croquette" or "croqueta" in French or Spanish, is just a fried ball of breadcrumbs, protein and eggs to bind.

We love crab cakes, so why not make them with chicken? Everyone loves turkey burgers (except me). Same animal.

I am tired of making fried rice or quesadillas with my leftover bird, and wanted to come up with something different.

Here I used last night's roast chicken to make these fantastic chicken croquettes, or if you are Catalan, Pollo Croquetas.
I added in some speck (smoked prosciutto), and it was a great addition to the mix.

Instead of a 1970's retro sauce made w/ milk, butter and chicken stock (or canned soup!), I made a red pepper aioli that was 21st century.

Chicken Croquettes:

about 2 cups of MINCED cooked chicken (I used 2 thighs and a large breast)
3 slices of smoked prosciutto (speck) or cooked ham, chopped
1 cup of seasoned dried breadcrumbs
2 eggs
1/2 cup of fresh parsley chopped
1 small onion, minced
sea salt & pepper

Don't dice, but mince the cooked chicken to make it nice and small. Add it to a large bowl and mix in the ingredients.

Form into balls with your hands and place on a baking sheet and refrigerate at least 30 minutes.

Heat a large skillet w/ oil (I tried sunflower/coconut oil, which really worked nicely), and fry up the patties for about 3 minutes on each side, or until golden.

Drain on paper towels and serve with red pepper aioli.

For the Red Pepper Aioli:

1/2 cup roasted red bell peppers, drained, patted dry
1/3 cup mayonnaise
1 clove garlic
salt and freshly ground black pepper

Whiz up all 4 ingredients in food processor until smooth. Great to use on sandwiches or as a dip.

The 1970's never looked so good.

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