Chicken Croquettes

Simge KoçyiğitCocinero

Ingredientes

• 340 grams ground chicken
  340 grams
• 1 egg
  1 egg
• 1/4 cup dried basil and coriander
  0.3 cup
• 1/2 cup white cheese or grated Kashkaval cheese
  0.5 cup
• 2 cloves garlic, crushed with salt
  2 cloves
• 1/2 teaspoon sumac
  0.5 teaspoon
• 1/2 teaspoon ground cinnamon
  0.5 teaspoon
• 1/2 teaspoon mixed spices
  0.5 teaspoon
• 1/2 teaspoon paprika
  0.5 teaspoon
• 1 cup flour
  1 cup
• 2 eggs, beaten
  2 egg
• 3 cups vegetable oil
  3 cup
• 1 lemon, cut
  1 lemon
• 2 tablespoons mustard
  2 tablespoon
• 2 tablespoons honey
  2 tablespoon
• 2 tablespoons rice vinegar
  2 tablespoon
• 3 tablespoons olive oil
  3 tablespoon

Pasos

1. 1

   Place the chicken in a bowl. Add the chopped herbs, egg, spices, crushed garlic, and grated cheese.

   Herramientas necesarias:

   Tazón para mezclar

   recipe.minutes
2. 2

   Pour the cup of flour into a small bowl, beat the eggs in another bowl, and pour the breadcrumbs into the third bowl.

   Herramientas necesarias:

   Tazón para mezclar

   Tazón para mezclar

   Tazón para mezclar

   recipe.minutes
3. 3

   Shape the chicken into balls using a cookie scoop and dip them in flour, then place them on a baking sheet lined with aluminum foil.

   Herramientas necesarias:

   🍳

   Cookie Scoop

   Bandeja para hornear

   recipe.minutes
4. 4

   Pour the oil into a large frying pan and heat to 180 degrees Celsius. Dip the chicken balls in the eggs and then in the flour. Place in the refrigerator while the oil heats. Fry for 5 minutes until cooked and golden, and drain on paper towels.

   Herramientas necesarias:

   Sartén

   recipe.minutes
5. 5

   To make the mustard sauce: Mix the sauce ingredients well until combined.

   Herramientas necesarias:

   Tazón para mezclar

   recipe.minutes
6. 6

   Serve with mustard sauce and lemon wedges as desired.

Datos nutricionales

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas