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Thai Chicken Croquettes

These little croquettes are such a simple treat to make. They work as a dinner, with your favourite curry sauce, with a salad or even as a snack with a dip.

They are a little time consuming to make but this doesn’t mean they are difficult to make at all, the total opposite in fact. If you can blend some ingredients together in a food processor then you can make this.

Coating them is messy so use one hand for the wet part and the other hand to shake the dish containing the breadcrumbs. This will prevent cross contamination as one hand will remain clean of raw chicken.

Change the breadcrumbs to and flour to gluten free versions to make the dish gluten free.

Make your own dried breadcrumbs by cutting a French baguette into pieces then allowing these to dry in a roasting tin covered with a tea towel. This will take about 24 hours.

Blend these pieces in your food processor to make dried crumbs.

Fresh crumbs will work as well just look for or make them really fine.

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4 – 6

30 minutes prep, 20 minutes cooking

Ingredients

THE FILLING

2-4 chicken fillets. 4 is better

2 peppers of any colour

Handful fresh coriander

Good tbsp ginger paste or 2 inch piece peeled and roughly chopped.

Juice of half a lime

1.5 tbsp Thai 7 spice

4 spring onions

6 garlic cloves or 1.5 tbsp garlic paste.

250g fresh breadcrumbs

THE COATING

300g or so dried breadcrumbs. See intro above for instructions if needed.

3 – 4 freah eggs

150 – 200g flour

Keep a little of each pepper, coriander and spring onion back for the coating.
Also add the zest from the lime you use for the juice.

Instructions

Place all the filling ingredients, apart From the fresh breadcrumbs, in a food processor and blend until it is still a little Coarse. You don’t want it like a puree.

Place the mix in a bowl and mix in the fresh breadcrumbs. Cover and stick in the fridge.

You will need 3 bowls for the next bit. I use 3 small roasting tins. You want to be able to move the croquettes around so they get well coated in each ingredient.

If doing the herb and pepper crumb then chop the veg and lime zest as finely as you can. The smaller the better.

Mix this with the dried breadcrumbs and place in a bowl.

Place the flour in another dish or bowl and place the very well beaten eggs in the last dish or bowl.

I am right handed so to do this I place the rolled croquettes first to my left then the flour then the beaten eggs followed by the breadcrumbs and finally a plate or dish to place the coated croquettes to my right. Reverse this if left handed.

Remove the croquette mix from the fridge then clean your hands really well using hot soapy water.

Pat your dried hands on the flour then take a piece of the mix, about 2 tbsp worth and roll it into a cube. Use more flour if it’s too wet but don’t use too much.

Once you have them all shaped. Roll each croquette firstly in the flour to coat each completely then in the egg and finally roll it in the breadcrumbs before placing on the plate when fully coated.

Preheat your oven to 180C

You can oven cook these in your preheated oven right now or crisp them up on a pan first like I did.

If doing them on a pan first then place a good drop of veg or sunflower oil in a pan then heat to a medium heat.

Pace 3 or 4 croquettes at a time in the pan and cook each side until crispy and slightly browned. Continue until you’ve done them all.

Place the croquettes on a baking tray and bake for 15 minutes or so depending on how big you made them.
They have to be piping hot all the way through with no pink bits of meat.

Turn them a few time while cooking if not pan frying then first.

THE DIP

Chop a good slice of pepper, 1 tsp garlic clove, a small handful fresh coriander
spring onion and a red chilli into small pieces then mix with the juice of half a lime

Mix in 100g mayonnaise or 200g of creme fraishe until its well mixed.

Categories:Chicken Fillet Gluten Free Main Course Meat Starter Take Away Alternative Thai Food

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