Authentic home cooking from Spain, with US measurements. 
Croquettes with Leftover Roast Chicken
Open in Cookpad AppSteps
- 1
Chop the chicken as finely as possible, or use a food processor to mince it.
- 2
Peel and finely chop the onion. Add it to a skillet with a little olive oil and sauté for a couple of minutes until softened.
- 3
Once the onion is soft and golden, add the roast chicken. Stir, then add the flour. Use a wooden spoon to mix everything and cook for a few minutes to prevent lumps.
- 4
Add the flour, milk, nutmeg, black pepper, and a pinch of salt. Stir well to combine and cook over medium heat for 10-15 minutes, stirring, until the mixture thickens.
- 5
When the mixture pulls away from the sides of the skillet, it's ready. Transfer to a dish, cover with plastic wrap, and refrigerate for a few hours until chilled before shaping the croquettes.
- 6
Heat about 1 inch of oil in a skillet. Meanwhile, beat the eggs in one bowl and place breadcrumbs in another.
- 7
Scoop portions of the chilled mixture with a spoon and shape them as desired.
- 8
Dip each croquette in the beaten egg, then coat with breadcrumbs. Fry in batches, being careful not to overcrowd the skillet so they cook evenly.
- 9
Place the croquettes on paper towels to drain excess oil. Serve and enjoy!
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