Chicken, Mushroom and Potato Croquettes

Chicken Potato Croquettes in a red plastic serving basket

5 from 1 vote

Chicken, Mushroom and Potato Croquettes

Chicken Potato Croquettes with shredded chicken, mushrooms, and mashed potatoes in a golden-crisp bread coating are a tasty appetizer or snack everyone will love. Perfect use for your holiday leftovers!

Prep Time15

Cook Time40

Total Time55

Course: Appetizer

Cuisine: American

Servings: Servings

Calories: 335kcal

Author: Lalaine Manalo

Ingredients

2 large baking potatoes
canola oil
1/2 small onion, peeled and finely chopped
1 cup button mushrooms, chopped
1/2 cup cooked chicken meat, finely chopped
1/2 cup milk
2 tablespoons butter, softened
2 tablespoons green onions, chopped
salt and pepper to taste
1/2 cup flour
2 eggs, well beaten
2 cups panko bread crumbs

Instructions

Wash potatoes of any dirt and grime. In a saucepan, place potatoes and enough water to cover. Bring to boil, reduce heat to a simmer and cook, covered, for about 15 to 20 minutes or until they can be pierced with a fork without resistance. Drain from water and allow to cool to touch. Peel skin and place in a large bowl.
In a pan, heat about 1 tablespoon of oil. Add onions and mushrooms and cook until softened. Remove from pan and keep warm.
Using a potato masher or a fork, smash potatoes until smooth and without lumps. Add milk and butter. Season with salt and pepper to taste.
Add sauteed mushrooms, chicken, and green onions. Gently stir until well-distributed.
Form about 1 tablespoon of potato mixture into balls. Dredge potato balls in flour, dip in egg and roll in panko bread crumbs.
Cover the mixture with plastic film and refrigerate for about 20 minutes or until completely cold.
Using a small scoop, portion mashed potatoes into 1-inch balls and between the palm of hands, roll into round shape.
Place flour on one plate, eggs in a bowl, and Panko breadcrumbs in another plate.
Working one at a time, dredge potato ball in flour, shaking off any excess flour, dip in egg, and then roll in Panko, gently pressing down breadcrumbs to coat.
In a pan over medium heat, heat about 2-inch deep of oil to 350 F degrees.
Gently add potato balls into hot oil and deep-fry, turning once or twice, until golden brown and crisp. Cook in batches as needed.
With a slotted spoon, remove from pan and drain on a wire rack. Serve immediately with dipping sauce of choice.

Notes

Nutritional info calculated at 2 croquettes per serving.

Nutrition