Chicken, Mushroom & Leek Croquettes

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.
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.
Stir mushrooms and chicken into warm potato mixture. Cover with plastic, refrigerate until cold.
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.
Deep-fry in small batches over medium heat until golden and warmed through. Serve hot with pear and rocket salad.

Qty	Unit	Ingredient	Preparation
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

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