Nice way to use up leftover chicken. I didn't have an onion on hand, stirred in a bit of dried minced onion, black pepper, a touch of dry mustard and cayenne powder. <br/><br/>These cooked up beautifully, frying them in peanut oil in a cast iron skillet.<br/><br/>I DID adjust the proportions "by ear." The basic recipe here calls for one part bread crumbs to two parts chicken, and that seemed like far too much filler. I chopped the chicken into 1/8 inch dice, added an egg and about half the recommended amount of bread crumbs (using Pepperidge Farm Italian seasoned crumbs). A second egg made things a little too loose, but another tablespoon or two of the crumbs made a nice mixture that felt right when manipulated with the spatula. As I put the croquettes into the hot oil, I sprinkled the tiniest bit of Panko crumbs on each side, to help brown them. They came out crisp on the outside, deliciously golden brown, and well cooked.<br/><br/>Reading other reviews, I think people may not realize that different bread crumbs are going to thicken the batter differently. You really can't follow the recipe exactly; you simply have to make the proportions by feel.<br/><br/>Served it with a spring greens salad, dressed with lemon-tahini dressing and some home-made cranberry sauce.
Very good basic recipe. I used two eggs, my own home made bread crumbs made from a good crusty french loaf, I did not have parsley on hand so I used the tops of a celery bunch I had which adds extra flavor plus the grassy taste of parsley, I also added two tablespoons mayonnaise. I see many resort to canned "cream" soups, blechhhhh, they are so artificial tasting and bad for you. I also added a 1/4 cup of minced red bell pepper and a 1 tsp of poultry seasoning, seasoning salt instead of table salt and lots of fresh ground black pepper. Was very tasty.
This turned out to dry and needed more seasons. I had followed the recipe except I added garlic to the onions and cooked and I also added seasoning salt and some garlic powder. I also used the 3 eggs. It needed a sauce or something too. If I try this again I will try adding the cream soup like someone else did.
Very nice. I did coat the patties with bread crumbs before pan frying them to give them a nice crust. I think the recipe would benefit from a bit more spice, but that is easy enough to adjust to my family's taste.
These were fantastic! DH suggested I make Croquettes so I came here to find a recipe...and tadah! LOL...I goofed on the original recipe but they didn't last long. The second time I used regular corn meal instead of the bread crumbs and we liked those even better! I also added a can of cream of mushroom soup as others suggested. They were so moist! I also added cream cheese and finely chopped cheedar as well. This is so versital!! You can do anything with it! Keeper!! Thanks so much!!
These were a big hit. We had them with Emerald Mashed Potatoes #15250 and chicken gravy. I made a major substitution so I guess my rating is based more on method. I used a box of Stove Top stuffing that I ran through the food processor instead of breadcrumbs- already seasoned and I had gotten a great deal on them. Thanks for a great recipe that we will use again.
Yum! I make chicken croquettes whenever we get a roast chicken. I add 1/2 can of cream of chicken soup to the mix. Tastes great! Thanks for the recipe for leftovers!!
amazing!I didn't have any onion on hand so I left it out but they came out fabulous anyway.Definitely a keeper- great with rice, mashed potatoes, orzo...thanks for a great leftovers recipe!
Excellent recipe! I followed the recipe but I fried the onion and garlic before I added them to the mixture. I also added half a tub of cream cheese and some sweet chilli sauce. The outcome was great and my husband loved the croquettes. I served them with mushroom sauce and fries.