Vermicelli-coated Chicken Croquettes RecipeOrigin: Britain Period: Traditional |
Ingredients:
300g cooked chicken, very finely chopped 
Vermicelli-coated Chicken Croquettes Preparation:Method:Melt the 2 tbsp butter in a pan and when foaming use to lightly fry the onion and mushrooms for about 3 minutes before adding the prawns. Fry for 2 minutes longer then drain of the excess butter before transferring the mixture to a plate to keep warm. Prepare the binding consistency white sauce (preferably using chicken stock) and cook until very thick. Season well then stir in the chicken mixture along with the chopped parsley and the nutmeg. Season to taste then take off the heat and set aside to cool a little before spreading out on a large plate and setting aside to cool. When completely cold cut the cooled and set mixture into pieces and, with floured hands, shape into cylinders resembling corks. Dust with flour then roll in the beaten egg before coating completely in the vermicelli. Heat the oil to a depth of 3cm in a wok or add to a deep fryer. When it reaches 180°C add the croquettes and fry until golden brown. Serve hot. |
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