Chicken Croquettes
"This is my mother's recipe. Leftover Thanksgiving turkey makes a great substitution for the chicken, if you'd like. These are quite healthy since they're baked in the oven, not fried."
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 tablespoon butter
- 3 tablespoons flour
- 1 cup milk
- 8 ounces cooked chicken, minced
- 1 small onion, minced
- 1⁄4 cup bell pepper, minced
- 1 tablespoon fresh parsley
- 1 1⁄2 teaspoons mustard powder
- 1⁄2 teaspoon celery salt
- 3 slices whole wheat bread, crumbled
- 2 egg whites
directions
- Melt butter in saucepan over medium heat. Add flour, and cook 2 minutes. Whisk in milk; cook 10 minutes or until thickened. Stir in chicken, onion, bell pepper parsley, mustard powder, and celery salt. Refrigerate for at least 1 hour.
- Preheat oven to 450. Place breadcrumbs and egg whites in separate bowls. Divide chicken mixture into four patties. It will be quite sticky, so work quickly. Roll in breadcrumbs, then egg, then breadcrumbs again.
- Place on greased baking sheet. Coat tops of croquettes with cooking spray. Bake 15 minutes, then reduce heat to 350, and bake for 20 more minutes or until croquettes are nicely browned.
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RECIPE SUBMITTED BY
Cat Berner
Edmonton, 48
I'm a first generation Florida native, having grown up in a small town right on the edge of the Everglades. My family is originally from Georgia, and I come from a long line of great Southern cooks! Growing up, we didn't have much money, so most of the meat on the table came from what my dad hunted and killed. He swears that when I was little I used to eat the crunchy toes off deep fried frog legs. Thankfully my palate is a bit more sophisticated now! The kitchen was definitely my mother's domain, so if my sister and I were ever in the kitchen it was usually just to snatch a bit of whatever Mom was cooking! It wasn't until I moved away to college that I really started to enjoy cooking myself.
<br>While I'm all for 30-minute meals and quick dinners, I get my greatest satisfaction from meals where I can slow down and really enjoy the cooking process. Isn't that what it should be all about? If you're just rushing through, you can't really connect with the food itself.
<br>Now that I live in Canada(husband is Canadian) I've been exposed to many new ethnic cuisines, which I love to experiment with. But the foods of my childhood will always be what's closest to my heart.
