Leftover Croquettes

Name: Leftover Croquettes
Total time: 45900 s
Yield: Makes about 90 croquettes
Ingredients: 1 3/4 cups shallots (about 250 grams); 2 cups leftover rotisserie chicken, finely chopped (about 300 grams); 2 hard-boiled eggs, chopped; 3 1/2 tablespoons cream cheese (about 50 grams); 1 1/2 cups all-purpose flour (about 180 grams); 1/3 cup sunflower oil (about 90 grams); 6 1/2 tablespoons unsalted butter (about 90 grams); 4 1/4 cups whole milk (1 liter); 1/2 teaspoon ground nutmeg (about 3 grams); 2 teaspoons salt (about 10 grams); All-purpose flour for breading; 3 eggs; Breadcrumbs mixed with panko

NCC @apoeme

This is my second recipe, and I can say they're absolutely delicious. Cooking with leftovers might be the most work, but it's the best way to avoid wasting food. I wanted to be precise with the amount of salt because I tend to either overdo it or not add enough, and I think this recipe has just the right amount. I was advised to use 180 grams (about 3/4 cup) of butter or sunflower oil, or half and half, plus 180 grams (about 1 1/2 cups) of flour for every liter (about 4 1/4 cups) of milk. The result is a great texture that works as a base for any recipe. I should mention this makes a big batch.

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Ingredients

Prep time: 45 minutes. Chill time: 12 hours.

Makes about 90 croquettes

1 3/4 cupsshallots (about 250 grams)
2 cupsleftover rotisserie chicken, finely chopped (about 300 grams)
2hard-boiled eggs, chopped
3 1/2 tablespoonscream cheese (about 50 grams)
For the béchamel:
1 1/2 cupsall-purpose flour (about 180 grams)
1/3 cupsunflower oil (about 90 grams)
6 1/2 tablespoonsunsalted butter (about 90 grams)
4 1/4 cupswhole milk (1 liter)
1/2 teaspoonground nutmeg (about 3 grams)
2 teaspoonssalt (about 10 grams)
For breading:
All-purpose flour for breading
3eggs
Breadcrumbs mixed with panko

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Steps

Prep time: 45 minutes. Chill time: 12 hours.

1

Peel the shallots and sauté them with a pinch of salt. Meanwhile, finely chop the chicken and boil the eggs.
2

Prepare the filling: Mix the chopped chicken with 3 1/2 tablespoons (about 50 grams) of cream cheese (I used a chive-flavored one I had on hand—use whatever you have!). Add the chopped eggs to the chicken and mix well.
3

Make the béchamel: Melt the butter, then add the oil and heat to medium. Add the flour and cook, stirring, until lightly toasted.
4

Add the sautéed shallots and mix well so they blend into the sauce.
5

Gradually add the milk, salt, and nutmeg, stirring constantly until the mixture thickens and is smooth.
6

Combine the filling and béchamel: Add the béchamel to the chicken and eggs. Mix everything well. Let the mixture chill in the refrigerator for at least 12 hours (overnight is best).
7

The next day, shape and bread the croquettes. Using a croquette maker or your hands, form the croquettes. To bread them: a) Dredge in flour. b) Dip in beaten egg. c) Coat with a mixture of breadcrumbs and panko for extra crunch.
8

I also use another gadget to help with breading, which makes it easier.
9

You can fry the croquettes in a deep fryer or cook them in an air fryer. I recommend frying for the crispiest coating, as the air fryer doesn't get them quite as crunchy.