Chicken Croquettes
Posted on 08/08/2010

INGREDIENTS

100 grams butter
3 tablespoons Vitarium Plain Flour
2 teaspoons curry powder
1 cup hot chicken stock
2 teaspoons gelatine
1 cooked chicken diced
4 sprigs parsley
salt and pepper
300 ml pure cream
home made gluten free breadcrumbs
oil for deep frying
extra 3 heaped tablespoons Vitarium Plain Flour
1 egg
200 mls milk

STEP ONE

Melt butter in saucepan, add flour and curry powder and mix to make a roux. Dissolve gelatine in hot chicken stock and stir into the roux, mix thoroughly and remove from the heat. Add pure cream and mix well.

STEP TWO

Add chicken, parsley and allow to cool slightly. Refrigerate until set.(approx 2 hours or overnight)

STEP THREE

Roll tablespoons full into croquette shape. Roll in extra flour, seasoned with pepper and salt. Dip into egg and milk mixture, and roll in homemade breadcrumbs. Deep Fry in oil. Delicious served with homemade coleslaw and jacket potatoes.Can be frozen before frying. ENJOY!!!