Chicken and Corn Croquettes

Creamy chicken and sweetcorn mixture cooked in crispy coating of egg and breadcrumbs (Serves 4, hot)


8-10 oz finely chopped chicken
2½ oz butter
5 oz flour
½ pint milk
1 teaspoon onion finely chopped
2-3 oz tinned sweetcorn
2 teaspoons parsley
1 teaspoon lemon juice
a pinch of mace
3 eggs
1 teaspoon oil
5-6 oz dried white breadcrumbs
fat for deep frying


1. Make a thick cream sauce. Melt 2 oz butter and stir in 2 oz flour. Add milk and blend smoothly. Bring to boil and cook for several minutes to reduce quantity slightly.

2. Melt ½ oz butter, and cook onion and sweetcorn for 3-4 minutes. Add chicken meat, chopped parsley, lemon juice, mace and mix well. Add 6 liquid oz of sauce, season well. Let cool; then add 1 egg yolk. Spread mixture out on plate to cool and thicken.

3. Divide into 8 equal portions and form into rolls. Turn in 3 oz flour seasoned with salt and pepper until completely covered. Brush all over with egg beaten with oil Then coat completely with breadcrumbs. (They can be left for up to 1 hour at this stage before cooking.)

4. Heat oil or fat until gently smoking, then lower 3-4 croquettes at a time into hot fat and cook until golden brown and crisp. Drain on paper town, and serve at once with lemon quarters and a salad or green vegetables.

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