Roast Chicken Croquettes

Makes: 25 pieces

Ingredients

•  600g mashed potato

•  350g roast chicken, chopped

•  150g tasty cheese, diced (optional)

•  200g corn kernels, blanched

•  100g peas, blanched

•   1 lemon, zested

•   Handful of chopped parsley

•   100g Barker’s Professional Cream Style Meal Base

•   250g panko breadcrumbs, seasoned

•   200g plain flour

•    3 eggs, beaten with 4 Tbsp vegetable oil

Assembly

1. In a mixing bowl, combine well the potato mash, chicken, cheese, corn, peas and lemon juice, parsley and Barker’s Professional Cream Style Meal Base.

2. Using scales, cover the weighing pad with cling film. With hands dipped in a bowl of water, weigh each portion to 45 grams. Roll each portion into a cylinder shape. Place in the freezer to firm up.

3. Dip the pieces into the flour, followed by the egg, then into the breadcrumbs. Coat well. (Note: these can be free flowed and frozen for future use).

4. Heat a deep fryer with clean vegetable oil to 185°C, add the croquettes and fry until crisp and golden. Garnish with chopped chives before serving (optional).

5. Handy Hints:

6. Swap out the chicken for smoked salmon, roast pork, tuna or roast kumara.

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