Chicken Croquettes with ricotta and thyme
These delicious Chicken Croquettes are made with ricotta cheese, lemon and thyme making them lovely and light on the inside and nice and crispy on the outside.
Servings: 4 people
- 8.8 oz (250g) shredded roast chicken
- ½ white onion finely chopped
- 8.5 oz (250g) ricotta cheese
- 1 tablespoon fresh thyme
- Zest ½ lemon
- 2 heaped tbsp flour plus extra if necessary
- 5.5 oz (150g) breadcrumbs
- 1 free range egg
- 1 tablespoon parmesan grated
- Salt and pepper
- Olive oil for frying
Add the chopped onion to a pan with 1 teaspoon of olive oil and sauté until soft but not browned. set aside to cool.
Finely chop the chicken and add to a bowl with the ricotta, thyme, onion and lemon zest. Mix to combine and season with salt and pepper. If the mixture is very sticky add half a tablespoon of flour at a time until you have a thicker consistency (normally no more than 2 tablespoon is needed).
Add the breadcrumbs to a plate and add the parmesan and a pinch of salt and pepper, mix through. Add the egg to a bowl and whisk and add 2 heaped tablespoon to another plate.
Using a tablespoon of ricotta and chicken at a time, shape the croquettes. Roll them in flour then dip in the egg and roll in the breadcrumbs. Place in the fridge for 30 minutes or until needed.
Put an inch of olive oil in a frying pan and fry the croquettes until golden on each side, drain on kitchen paper and serve.