Spanish Chicken (from Cristina)
150g cooked chicken
1/2 pint milk (can include juices or stock from the chicken)
200ml oil +1 tbsp
2 bay leaves
5 scant tbsp flour (can be part wholemeal)
1 scant tsp salt
2-3 egg whites whisked
75-100g breadcrumbs (can include wholemeal)
Step 1 Cut the chicken very finely. Chop onion finely and fry gently in the tbsp oil until translucent (about 10 min). Add the bay leaves and flour and stir for 5 min. Stir in the milk gradually, stirring continuously until you have a dense, porridge-like consistency. Add the meat and salt and combine thoroughly. Place in fridge to cool for at least 3 hours or overnight.
Step 2 Have a small bowl of water and a large plate ready. Wet your hands and form the mixture from step 1 into 1″ x 2″ croquettes. Keep wetting your hands regularly to stop the mixture sticking to your hands. You should end up with about 25 croquettes. Lay them on the plate and cool in the fridge.
Step 3 Set out 2 plates, one with the beaten egg white and one with the bread crumbs. Dip each croquette first in egg white and then in breadcrumbs until evenly coated.
Step 4 Heat the oil in a deep frying pan until very hot and fry the croquettes evenly in batches. Remove from the pan and drain them on kitchen paper.
Serve warm with salad or vegetables Green beans or broccoli in a tomato sauce go well with the croquettes.
Note- they can be frozen but defrost thoroughly before cooking, or, if reheating cooked croquettes, put them in the oven in a medium heat or in a frying pan with a lid over a gentle heat. If you reheat in the microwave, they’ll be fine, but not crisp.
You can make these from a mixture of meats. Bacon and ham added to some chicken is very tasty. You can also mix in cooked veg or use cooked veg exclusively but be careful that the veg isn’t too moist or the mixture will be too runny and won’t hold its shape.
There are many other recipes for using up chicken left over from a roast. Do please add your own here on our “Get involved” page, or on our Instagram or Facebook pages and they can be added to Cristina’s, often Spanish, recipes for using up left-over food, which she plans to put together into a book, which can be sold to raise funds for the Henfield Haven.