Leftover Chicken Croquettes Recipe

Chicken: Shredded leftover chicken adds protein and flavor to the croquettes.

Mashed potatoes: These help bind the mixture and add a creamy texture.

Breadcrumbs: Provide structure and help the patties hold together.

Egg: Acts as a binder to keep the ingredients together.

Parsley: Adds a fresh, herbaceous note to the croquettes.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a bit of heat and depth of flavor.

Olive oil: Used for frying, it gives the croquettes a crispy, golden exterior.

When forming the patties, make sure to press them firmly to ensure they hold their shape during frying. If the mixture feels too loose, you can add a bit more breadcrumbs to help bind it together. Additionally, to achieve an even golden brown crust, avoid overcrowding the frying pan; cook the croquettes in batches if necessary.

• leftover chicken - Substitute with leftover turkey: Both have a similar texture and flavor, making turkey an excellent substitute for chicken in croquettes.

• mashed potatoes - Substitute with sweet potato mash: Sweet potatoes provide a slightly different flavor but maintain the same creamy texture needed for croquettes.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can provide the same crunchy coating as breadcrumbs.

• beaten egg - Substitute with flaxseed meal and water: Mixing flaxseed meal with water creates a binding agent similar to eggs, suitable for those with egg allergies or following a vegan diet.

• chopped parsley - Substitute with chopped cilantro: Cilantro offers a fresh, herbaceous flavor similar to parsley, though slightly more pungent.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, enhancing the overall taste of the croquettes.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but is slightly milder and less visually noticeable.

• olive oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a suitable alternative for frying.

• Allow the chicken croquettes to cool completely before storing. This helps prevent condensation, which can make them soggy.

• Place the cooled croquettes in an airtight container. If stacking them, separate each layer with parchment paper to avoid sticking.

• Store the container in the refrigerator if you plan to consume the croquettes within 3-4 days.

• For longer storage, freeze the croquettes. Lay them out on a baking sheet in a single layer and freeze until solid, about 1-2 hours.

• Once frozen, transfer the croquettes to a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen croquettes on a baking sheet and bake for 15-20 minutes, or until heated through and crispy.

• Alternatively, reheat in a frying pan with a little olive oil over medium heat, turning occasionally until warmed and golden brown.

• Avoid microwaving, as this can make the croquettes lose their crispiness and become rubbery.

• Preheat your oven to 350°F (175°C). Place the chicken croquettes on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until they are heated through and crispy on the outside.

• For a quicker method, use a microwave. Place the croquettes on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• If you prefer a stovetop method, heat a small amount of olive oil in a skillet over medium heat. Add the croquettes and cook for 2-3 minutes on each side until they are warmed through and have regained their crispy texture.

• For an air fryer option, preheat your air fryer to 350°F (175°C). Place the croquettes in the basket in a single layer and cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• To retain moisture, you can steam the croquettes. Place them in a steamer basket over boiling water and cover. Steam for about 5 minutes or until heated through. This method is great if you want to avoid additional oil.

• Mixing bowl: To combine the chicken, mashed potatoes, breadcrumbs, egg, parsley, salt, and pepper.

• Frying pan: To fry the patties until they are golden brown.

• Spatula: To flip the patties in the frying pan.

• Measuring cups: To measure out the chicken, mashed potatoes, and breadcrumbs accurately.

• Measuring spoons: To measure the parsley, salt, and pepper.

• Paper towels: To drain the excess oil from the fried patties.

• Knife: To chop the parsley.

• Cutting board: To provide a surface for chopping the parsley.

• Plate: To place the formed patties before frying.

• Fork: To shred the leftover chicken if it is not already shredded.

Prepare ingredients in advance: Shred the chicken and mash the potatoes the night before to save time.

Use a food processor: Quickly combine the chicken, mashed potatoes, and breadcrumbs using a food processor.

Preheat the pan: Start heating the olive oil while forming the patties to save time.

Batch frying: Fry multiple patties at once to reduce cooking time.

Use an ice cream scoop: Form uniformly sized patties quickly with an ice cream scoop.