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Chicken, Mushroom & Leek Croquettes

Chicken, Mushroom & Leek Croquettes
Chicken, Mushroom & Leek Croquettes
  • Preparation time
    155 min
  • Number of servings
    30

Chicken, Mushroom & Leek Croquettes

Ingredients
  • 875 mL Water
  • 175 gr MAGGI Classic Gluten Free Mashed Potato Mix 4kg
  • 2 tbsp Olive oil
  • 1 ea Leek large leek halved, thinly sliced
  • 300 gr Button mushrooms chopped
  • 375 gr Cooked chicken, meat only chopped
  • 400 gr Breadcrumbs, dried gluten free
  • 100 gr Plain flour gluten free
  • 6 ea Eggs lightly whisked
Preparation
  • 1
    Bring water to simmer over high heat. Add MAGGI Classic Gluten Free Mashed Potato Mix in a steady stream, whisking constantly until mixture thickens. Remove from heat. Season to taste with salt and pepper. Cover with plastic to keep warm.
  • 2
    Heat oil in frying pan over medium heat. Add leek and cook, 5 minutes, stirring until softened. Add mushrooms, increase heat, cook 10 minutes until most of moisture has evaporated. Set aside to cool 15 minutes.
  • 3
    Stir mushrooms and chicken into warm potato mixture. Cover with plastic, refrigerate until cold.
  • 4
    Using 2 tbs mixture, roll into balls and place onto tray, refrigerate 1 hour. Dip croquettes in flour, egg and breadcrumbs. Return to tray and refrigerate 1 hour.
  • 5
    Deep-fry in small batches over medium heat until golden and warmed through. Serve hot with pear and rocket salad.
Nutritional analysis per serving  
Fats, total (g) 3.1
Sodium (mg) 138
Protein (g) 7.2
Fiber, total dietary (g) 1
Fats, saturated (g) 0.8
Carbohydrate, total (g) 14
Energy (Kj) 482
Energy (Kcal) 115
Sugars, total (g) 1.4

 

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