Creamy Chicken and Mushroom Croquettes
Appetizers
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Cook Time
5 h
Servings
6
Difficulty
Medium
Prep Time
60 Min
Description
These chicken and mushroom croquettes are a delicious and creamy snack, perfect for any occasion! The combination of tender chicken and portobello mushrooms, along with a smooth and spiced béchamel, makes them irresistible. Although the original recipe does not contain egg, the batter with flour and water creates a crispy layer that contrasts wonderfully with the interior. Preparing them takes a little time, but the result is worth it. They are ideal to serve as an appetizer at a party, as a starter in a special meal or simply to enjoy at home. Go ahead and try them, you will love them! In addition, you can prepare them in advance and fry them just before serving.
Ingredients (12 ingredients)
-
150 gramos chicken
-
150 gramos portobello mushrooms
-
50 gramos leek
-
4 cucharadas soperas flour
-
4 cucharadas soperas olive oil
-
500 mililitros chicken or vegetable broth
-
1 pinch salt
-
1 pinch nutmeg
-
4 cucharadas soperas flour for coating
-
100 mililitros water for coating
-
200 gramos breadcrumbs
-
300 mililitros olive oil for frying
Preparation (14 steps)
Prepare the chicken and mushrooms
Cut the chicken into very small pieces. Do the same with the portobello mushrooms, cutting them into very small pieces to avoid large lumps inside the croquettes. Set aside.
Sauté mushrooms and chicken
Put 1 tablespoon of olive oil in a pan and sauté the chopped mushrooms and chicken until golden brown. Set aside.
Chop the leek
Chop the leek finely. Put in the Thermomix bowl and chop 3 Sec./Speed 5.
Sauté the leek
Add 3 tablespoons of olive oil to the Thermomix bowl and sauté the leek over low heat 5 Min./120°C/Speed 1.
Add the flour
Add the four tablespoons of flour to the Thermomix bowl and stir 2 Min./100°C/Speed 2 so that it loses the raw taste.
Pour the broth
Pour the vegetable or chicken broth into the Thermomix bowl and stir 5 Min./90°C/Speed 4 to avoid possible lumps until the béchamel with broth thickens.
Add salt and nutmeg
Incorporate a little salt and a pinch of freshly grated nutmeg into the Thermomix bowl. Mix 10 Sec./Speed 3.
Incorporate the stir-fry
Add the chicken and mushroom stir-fry to the Thermomix bowl. Stir and let it cook 1 Min./90°C/Speed 2/Reverse to integrate the flavors and not stick.
Cool the dough
Change the filling of the croquettes to a bowl, cover with plastic wrap and once cold, store in the refrigerator for about 4 hours or overnight so that the croquettes compact.
Prepare the batter
Mix the four tablespoons of flour for coating in a bowl and add between 100 or 125 ml of water while stirring with a whisk or fork until you get a texture a little thicker than beaten egg.
Shape and coat the croquettes
Remove the croquette filling from the refrigerator, take a small portion of dough giving it the shape of a croquette and pass it through the egg-free batter. Next, pass the croquette coated with the fake egg through the breadcrumbs. Press a little with your hands so that the bread adheres well.
Fry the croquettes
Put the 300 ml of olive oil in a frying pan over the heat and when it is very hot, start frying the croquettes. Do not put many at once so that they are made little by little.
Drain the oil
Place the croquettes once cooked on a plate with kitchen paper to release the excess oil.
Serve
Serve the croquettes immediately to eat them hot.
Finished cooking? Great! 🎉
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Created by
Andrea Serrano
4
Rezepte
0
Kochbücher
Allergens
- Cereals with gluten
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