November 07, 2012
Makes 18 to 20 croquettes, depending on the size of your patties. Recipe is by Beth Colvin, who says leftover croquettes make excellent sandwiches.
3 to 4 chicken thighs, cooked
1 cup chopped Creole seasoning, such as Guidry’s
2 tsps. minced garlic
11/2 cups bread crumbs
Salt, pepper and Cajun seasoning, to taste
2 tbls. chicken broth
1. Remove the skin from the chicken and debone; set aside. Sauté the chopped vegetables and garlic until just soft. Combine the chicken and vegetables in the bowl of a food processor and pulse until the mixture resembles coarse meal.
2. In a large mixing bowl, lightly beat the three eggs. Add the chicken mixture, bread crumbs and seasoning; stir to combine. If the mixture appears too dry, add the broth a little at a time until you can easily form it into patties.
3. Heat about 1/2 inch of cooking oil in a heavy frying pan over medium heat. Form the chicken and bread-crumb mixture into patties and fry on each side until golden brown, about 2 minutes per side. Drain the croquettes on a rack set over a baking sheet. You can also put them in a warm oven in between batches of frying.