CHICKEN CROQUETTES

As promised in my last post, here is a mouth watering recipe of a kind of chicken croquettes. Though I got inspired by the croquettes I ate in Hotel Il Palazzo, yet because of some experimentation, I ended up making a great snack for a cocktail party.

INGREDIENTS:
Chicken Mince – 500 gms
Boiled egg – 1
2 midium onions finely chopped
1 tsp ground ginger
Coriander leaves nicely chopped
Green chilly nicely chopped
1 raw egg
Bread crumbs
Oil for frying
Salt and pepper for taste
Method:
In a big bowl mash the boiled egg properly and mix the chicken mince, onions and ginger together. In this mix, add the coriander and green chillies as per taste. Though I am not too sure of how much coriander one wants, yet try to put in a little more. The smell of coriander with chicken goes very well. And in the absence of any masala (Indian spices), this flavour renders the dish a unique taste. Now add the raw egg in the mix, transforming it into a dry paste. Don’t make it too watery. If it happens then add some bread crumbs in it which will make it thick.
Now oil your palms slightly and shape the mince mix in small balls or flatten it like a kabab. Spread the bread crumbs on a plate and dust the kebabs well with it. Once all the croquettes are dusted and done, put it in the fridge for at least 2 hrs before deep frying in hot oil till it browns from both sides.
This dish is very different from the normal chicken kababs or balls as it has no masala into it. If you happen to have any other suggestions, do write in. After all what is cooking without experimentation. Serve hot with hung curd dip and a nice cocktail (blue lagoon!!!)
Bon Appétit!!!