essential appetizers: chicken/gruyere croquettes

How To Make essential appetizers: chicken/gruyere croquettes

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  1

  PREP/PREPARE
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  2

  THE CROQUETTES
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  3

  Gather your ingredients.
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  4

  Add the potatoes to a pot of boiling water, and cook until softened, about 20 minutes.
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  5

  Extract the potatoes from the water, and allow them to cool.
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  6

  Once cool remove the skins, and mash in a bowl.
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  7

  Add the minced chicken, cayenne pepper, salsa, cheese and egg to the mashed potatoes, and blend together.
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  Chef's Note: Allow the mixture to completely cool, about 20 minutes.
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  9

  Take 2 ounces of the mixture, and roll into a 2-inch cylinder.
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  Repeat for the other croquettes and then pop them into the freezer for about 15 minutes to firm them up.
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  11

  THE BREADING
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  Add the flour to a bowl, and season with a bit of salt and pepper.
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  Add the beaten eggs to a second bowl.
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  Finally mix the breadcrumbs with the sesame seeds, and add to a third bowl.
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  Roll the croquette in the flour.
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  Shake off and dip into the egg wash.
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  Shake off and roll into the breadcrumb/sesame mixture.
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  Repeat for the other croquettes.
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  Place about 1 inch of oil in a pot or pan, and heat up to 350f (180c).
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  Fry the croquettes until golden brown, about 2 to 4 minutes.
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  PLATE/PRESENT
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  Use your culinary imagination and see what you can come up with. I like to “paint” the plate with balsamic reduction, and add a bit of lettuce, and maybe a cherry tomato. Have fun, and enjoy.
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  Keep the faith, and keep cooking.
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  24

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