Get in touch!

We'd love to hear from you! Please use the contact form on the right to send us feedback or, alternatively, use one of the methods below.


020 3151 7570



123 Street Avenue, City Town, 99999

(123) 555-6789


You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.


ABEILLE | Cellular Blankets | The Perfect Layer

Dairy free Roast chicken croquettes


Dairy free Roast chicken croquettes: I adore Michel Roux Jnr & after watching him make roast chicken croquettes I was desperate to make them. I had roasted a chicken on Sunday for dinner & after a yummy sandwich on Monday we had plenty left over for this recipe, albeit a little adapted to replace the dairy. You really can use whatever you have in the fridge, I added some left over vegetables as I didn't quite have enough potato.20140204-195818.jpg Ingredients 500g/1lb 2oz floury potatoes, peeled & cut into 2.5cm/1in cubes 3 free-range eggs 30g/1oz olive oil 5-6 tarragon leaves, finely chopped ½ lemon, zest only ½ tsp salt ¼ tsp freshly ground black pepper 200g/7oz leftover roast chicken 100g/3½oz semolina 100g/3½oz flour vegetable oil, for deep frying

For the original recipe or for the tomato chutney recipe click here

Method Boil the potatoes until tender & then rice/mash to get the mash as fine as possible Set aside to cool slightly Lightly beat one of the eggs & add to the cooled mash along with the olive oil, tarragon, lemon zest, salt & pepper. Mix well Add the leftover chicken & combine 20140204-195917.jpg Place the semolina in one bowl, the flour in another & beat the remaining two eggs in a third bowl Take small handfuls of the potato mixture & shape into logs around 5cm/2in long Roll each one in flour, dip in egg & then coat in semolina 20140204-195937.jpg Place in the fridge to chill for 30 minute For deep frying, fill a heavy bottomed saucepan with about 8cm/3in vegetable oil & set over a medium heat. (Caution: hot oil can be dangerous. Do not leave unattended.) To test if the oil is ready, drop a pinch of the potato mixture. The mixture should immediately sizzle and rise to the surface Fry the croquettes in batches, turning occasionally until golden-brown all over. They should only take 2-3 minutes per batch Or shallow fry, turning every 2-3 minutes or when each side is golden brown Remove to a paper towel lined plate & keep them warm while you fry the rest

I served these with a shop bought sweet chilli sauce & some left over vegetables from the night before & they were delicious, what a great way to use leftover roast chicken. Enjoy! Michelle X