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Monday 31 March 2014

Gluten Free: Chicken and Potato Croquettes

I come from a long line of woman with a compulsion to overfeed her guests. No matter what the meal is, at some stage in preparation we will look at the mountain of food and exclaim, "there won't be enough!" Someone leaving my house hungry is my worst nightmare. Fortunately, when it comes to roast dinner the leftovers are as much a part of the enjoyment as the main meal itself.

Of all the many wonderful ways to use roast dinner leftovers, potato croquettes are one of my favourites.  They're a way to use up any kind of potato, be it mashed, roast, boiled or steamed. Not only that, you can use any bits of the meal to great effect, especially those veggies that you've used as a trivet for the meat, or stuffed up the chicken's bum. Chop 'em up, add them to the mix and whip up these croquettes for a tasty tea the day after your roast dinner!

Chicken and Potato Croquettes (makes 10-12 croquettes)
Preparation time: 30 minutes, plus 30 minutes resting
Cooking time: 10 minutes
You’ll need:
  • 250g cooked potatoes
  • ½ a red onion or a large shallot
  • 75g cooked chicken, shredded
  • 1 egg
  • salt and pepper, to suit your taste
  • 5 tbsp cornflour (or tapioca or white rice flour)
  • 100ml oil for frying
Rolled, rested and ready to fry.
Make it!
  1. Mash the potatoes. If you’re using roast potatoes or ones boiled in their skins chop them roughly first. I tend to crush them with my hands - less washing up!
  2. Roughly chop the onion and soften it for 5 minutes in a pan with a little of the oil. Add to the mashed potatoes.
  3. Add the chicken, egg, salt and pepper (if you’re using leftover mashed potatoes with milk and/or butter, you might not need all or any of the egg) and mix well. The mixture should hold together when you form a ball with it.
  4. Put the cornflour on a plate and dust your hands with a little bit of it, too.
  5. Take golfball sized chunks of the mixture and form into stubby sausage shapes. Coat with the flour.
  6. Pop them all in the fridge for half an hour to firm up. This will help them to hold their shape when you cook them.
  7. Heat the oil over a medium heat in a frying pan. Place the croquettes in the oil and cook for a few minutes before turning. Serve when they’re browned all over.
I serve mine with steamed greens and some tomato chutney, but they'd be just as good with salad or even in a (gluten free) butty.

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