Cooking Time

20-25 mins

Preparation Time

30 mins

Total Time

50-55 mins

Ingredients

Serves 4

Ingredients

Boil Together:

600g chicken with bones

½ tsp garlic crushed

¾ cup water

Other Ingredients:

2 tbsp butter

2 tbsp oil

6 tbsp plain flour (maida)

½ tsp crushed garlic

¼ cup chopped mushrooms (4–5) or ½ cup chopped onions

¼ cup milk

1 tbsp finely chopped parsley

½ tsp salt

½ tsp white pepper

½ tsp red chili flakes

2 cubes (40g) cheddar cheese grated

1–2 tbsp finely chopped jalapeños or deseeded green chilies

2–3 tbsp corn kernels

1 bread slice churned in a mixer to get fresh crumbs (½ cup)

Coating Ingredients:

1 egg white mixed with 1 tbsp water

4 tbsp corn flour

2 tbsp finely chopped parsley

3 bread slices churned in a mixer to get fresh crumbs

⅛ tsp salt

Recipe Instructions

Cook and Shred the Chicken

Pressure cook the chicken with garlic, salt, and water until tender. Shred the cooked chicken, discard the bones, and reserve the stock.

Sauté the Base

Heat oil or butter in a pan, cook the flour briefly, then sauté the garlic and mushrooms or onion until fragrant.

Prepare the Croquette Filling

Add the shredded chicken, stock, and milk, stirring until the mixture thickens. Mix in parsley, seasonings, corn, jalapeños or green chilies, bread crumbs, and cheese, then let the filling cool.

Shape the Croquettes

Shape the cooled mixture into uniform rolls and smooth the sides to form neat croquettes.

Coat the Croquettes

Coat each croquette by rolling it in corn flour, dipping it in egg white, repeating the process, and finally coating it with seasoned bread crumbs. Refrigerate until ready to cook.

Air Fry and Serve

Preheat the Oxy Fryer for 5 minutes. Arrange the croquettes in the fry basket and cook at 180°C for 20–25 minutes. Serve hot with tomato sauce or a cheese dip.