Chicken croquettes (Croquetas de pollo)
Four servings: 300 g of chicken meat (cooked, roasted or
boiled from a stock preparation); 1/2 onion, finely chopped;
4 tbsp of flour; 250 dl of warm milk; 200 dl of stock (or
similar amount of water and 1 cube stock); 1 egg;
breadcrumbs (finely ground); olive oil, a pinch of salt.
Preparation: Chop the meat, remove the bones, skin, fat
and reserve. Fry the onion in a pan on a light fire until it
gets softer; then add the flour, stir all the elements and
cook for a few seconds while stirring the mass; then add
the milk and the stock (both warm), and the nutmeg
(Béchamel sauce). Spoon again all the elements, add the
meat, and go on cooking on a mild fire until you see that
the mass takes on a semi-compact aspect and detaches,
bit by bit, from the walls of the casserole.
Let the mass get cool; next start to form the croquettes by
scooping some of the mass with a table spoon and shaping
a quenelle with another table spoon; cover with flour, soak
each piece in a bowl containing 1-2 whisked eggs, cover
with breadcrumbs and finally fry in a generous amount of
oil. Croquettes can be accompanied by a green salad to
add some fiber to your diet.