Chicken & Vegie Croquettes
Posted on 29/06/2010

INGREDIENTS

100g chopped butter or substitute
3/4 cup Vitarium Self Raising Flour (reduces chance of lumps)
2 1/4 cups milk
2 cups cooked shredded chicken
2 cups mixed cooked veg(carrot,corn,onion,celery,peas)
1/2 cup extra Vitarium Self Raising Flour
1 1/2 cups Vitarium Gluten Free Bread Mix (crumbled)
chicken seasoning, salt & pepper
2 eggs or replacer

STEP ONE

Prepare the panada or thick white sauce. Melt butter in saucepan over medium heat then add flour & stir to cook flour but dont allow to brown. If necessary turn down heat.

STEP TWO

Remove from heat & gradually add milk stirring continuously. When combined return to medium heat & continue to stir until sauce comes to boil & starts to thicken, 3-5 mins. Allow to cook for another 2-3 mins while stirring constantly. Season with salt & pepper to taste.

STEP THREE

Add chicken & vegies to the panada, refridgerate 30 mins or in freezer for 15 mins. When cooled coat hands with flour & use about a 1/4 cup of mixture roll into a log about 5cm longx3cm wide. Repeat with all of mixture.

STEP FOUR

You need two dishes, one shallow for the eggs & one deeper for the breadcrumbs. Add a teaspoon of Salt and Pepper to breadcrumbs. Dip each croquette in egg mix then coat in Vitarium Gluten Free Bread Mix made into breadcrumbs. Return to fridge or freezer for another 15 mins or until firm.

STEP FIVE

While cooling either heat deep fryer or prepare saucepan or wok with oil. Cook croquettes 4-5 at a time for 3-4 mins until golden brown. Transfer to a rack & keep warm in the oven on low temp.

STEP SIX

Serve with some greens or salad & your choice of sauces. Any variation of filling can be used.