Chicken, Mushroom & Leek Croquettes

  • 2:35 Time to table
  • 30 Portions
  • 115 kcal/p.


  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.

Recipe Details

175grMAGGI Classic Gluten Free Mashed Potato Mix 4kg 
2tbspOlive oil 
1eaLeeklarge leek halved, thinly sliced
300grButton mushroomschopped
375grCooked chicken, meat onlychopped
400grBreadcrumbs, driedgluten free
100grPlain flourgluten free
6eaEggslightly whisked


Nutritional Analysis

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