Roast Chicken and Parmesan Croquettes

Ingredients (for about 20 croquettes)

For the chicken and parmesan béchamel sauce:

200 g shredded roast chicken

50 g grated parmesan

50 g butter

50 g flour

50 cl whole milk

1 pinch nutmeg

Black pepper and salt

1 tbsp chopped parsley (optional)

For the breadcrumbs:

2 beaten eggs

150 g breadcrumbs

Flour (to coat the croquettes)

Oil for frying

Preparation

Prepare the chicken and parmesan béchamel sauce

Make the béchamel sauce: In a saucepan, melt the butter over medium heat. Add the flour and mix well for 2 minutes to form a roux.

Add the milk: Gradually pour in the milk, whisking until you obtain a thick and smooth béchamel sauce.

Add the ingredients: Stir in the grated Parmesan, shredded roast chicken, nutmeg, salt and pepper. Mix well.

Cooling: Pour the dough into a dish, cover with cling film and leave to rest in the fridge for 3 hours (or overnight).

Shape the croquetas

Take portions of the cold dough and shape croquetas into small cylinders or balls.

Roll each croqueta in flour, then in beaten eggs, and finally in breadcrumbs.

Cook the croquetas

Heat the oil in a deep fryer or large frying pan to 180°C.

Fry the croquetas in small batches for 2-3 minutes, until golden and crispy.

Drain on kitchen paper.

Serving

Serve these croquetas hot with an aioli sauce, lemon mayonnaise or spicy tomato sauce.

Tips and Variations

✔️ Add a touch of garlic powder for an even tastier taste.

✔️ For a lighter version, bake them in the oven at 200°C for 20 minutes, turning them halfway through cooking.

✔️ Serve them with Spanish tapas such as marinated olives or grilled peppers for a typical Iberian atmosphere.

Enjoy!