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Chicken Croquettes

These golden, savoury nuggets, crunchy outside and meltingly soft inside, are a popular Spanish first course.

Good with garlic mayonnaise or Salsa Rosa, made from 2 parts mayonnaise to 1 part tomato ketchup. The croquettes can also be served cold, making them excellent picnic food.

Printable version    A4    |    A5    |    Index card

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Prepare Ahead

The béchamel sauce can be prepared ahead and allowed to cool. The croquettes can be made up to 24 hours in advance and fried before serving.


  1. 1

    Melt the butter in a saucepan over a medium-low heat and add the flour, stirring continuously. Cook the mixture for 1–2 minutes, then stir in the milk to make a smooth, thick sauce.

  2. 2

    Add the shredded chicken and the tomato purée and season to taste with salt and pepper. Continue to cook for 5 minutes, or until the mixture thickens. Remove the pan from the heat and leave to cool completely.

  3. 3

    Use two spoons to form croquettes about 3–4cm (11/2–2in) long. Roll them in the breadcrumbs, coat in the egg and roll in the breadcrumbs again.

  4. 4

    Heat the oil in a heavy frying pan. When hot, fry the croquettes in batches for 5 minutes, turning frequently, until they are golden all over. Remove with a slotted spoon and drain on kitchen paper.

  5. 5

    Transfer the croquettes to a heated serving plate and serve while still hot.


  • 100g butter
  • 115g flour
  • 750ml milk
  • 400g cooked chicken , shredded
  • 2 tsp tomato purée
  • 1 pinch salt
  • 1 pinch black pepper , freshly ground
  • 9 tbsp breadcrumbs
  • 3 eggs, beaten
  • 500ml oil, for shallow frying

Serves 4

Total time required Total time:

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Recipe shopping list

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008


The Cooking Book

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