Photo: Lily Banse
Roast chicken croquettes with spicy tomato chutney
21 ingredients
30 min + 1 hr
Serves 4
openrecipes
Making crunchy croquettes is a great way to use up leftover chicken. And while they are chilling in the fridge before you fry them, you’ve got time to make your own spicy tomato chutney.
Estimated Nutrition (whole recipe, rough)
1249
Calories
59g
Protein
36g
Fat
173g
Carbs
Counts 16 of 17 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500g/1lb 2oz floury potatoes
- 3 free-range eggs
- 30g/1oz unsalted butter
- 5-6 tarragon
- ½ lemon
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 200g/7oz leftover roast chicken
- 100g/3½oz breadcrumbs
- 100g/3½oz flour
- , for deep frying vegetable oil
- , for frying olive oil
- 3 shallots
- 2 garlic
- 2 tbsp sugar
- 1 tsp fennel seeds
- good pinch dried chilli
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- 50ml/2fl oz red wine vinegar
- 8-12 soft tomatoes
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes