New Zealand Croquettes

I recently got a new cookbook and I love it! I want to start exploring different cultures 1- because its so magical traveling and experiencing cultures beliefs, knowledge, arts, and food. Why that particular item is apart of their culture… you know? 2- because it makes dinner fun! Getting a new cookbook is a simple way to explore new ideas. So the first recipe I tried out of the Ripe Recipes – A Third Helping is “Dan’s Croquettes”. My husband doesn’t like fish, so I simply swapped the salmon for shredded chicken. This is the fun part about cooking, you can easily swap out things you don’t like or don’t have on hand. This recipe does take time to make. It took me about 2 1/2- 3 hours to make. It was well worth the effort though, so don’t let that discourage you. I advice you to prep the chicken and potato mixture ahead of time, then when your ready pop them in the oven so you just have to plan 40-50 minutes baking time.

*The recipe below is based out of the “Ripe Recipes- A Third Helping” cookbook, but I swapped many ingredients to fit my family’s needs.

Ingredients— Makes 16 Croquettes

300 grams chicken

200 grams of cotija cheese (you can use feta cheese as well)

1/4 chopped parsley

3 large Russet Potatoes (rinsed, peeled, and chopped in half)

1 tsp salt

1tsp oil

1 red onion diced

1/2 cup flour

4 eggs

2 cups breadcrumbs

Start by boiling approx 300 grams of chicken, for about 25-35 minutes on high.

Once the chicken is cooked, let rest for 10 minutes. Cut the chicken into small slices (try to shred if possible). Add the chicken, cotija cheese, and chopped parley to a large mixing bowl. Mix until combined.

In the same water that you boiled the chicken in, add 2 more cups of water and bring to a boil on high heat. Add the potatoes and salt, let boil for 20-30 minutes.

Place a small saucepan on medium high heat. Add olive oil, and diced red onion. Cook until translucent.

Once the potatoes are soft enough (in the middle) to poke with a fork, drain the water. Keep the potatoes in the pot. Add the cooked onions. With a immersion blender

(a potato smasher works great too) smash the potatoes and onions. Add the potatoes to the chicken mixture, then mix until combined. Shape/roll the mixture into 16 small logs or balls.

Next add the flour, eggs, and breadcrumbs to 3 different containers that have edges. Whisk the eggs with salt and pepper.

Roll each log/ball in the flour, then the egg wash, then the breadcrumbs. Place each roll on a greased baking sheet, then refrigerate for 1 hour.

Preheat oven to 450 degrees. Bake for 20 minutes, then gently flip each roll. Bake for another 10 minutes. Let cool for 10 minutes. Enjoy!


Share on facebook
Share on twitter
Share on pinterest
Share on linkedin
On Key

Related Posts

Friday Eve Favorites

I took last week off, it was my husband and my fathers birthday. But this week I’m back, and I wanted to share some fun things that I got for the party.   First, I got these pictures and this

Healthy Chicken Ramen

Ever find yourself trying to find more time? Of course, right. With a world that is so busy, and so many things pulling your attention. Time is a valuable thing. Its like that quote where the days are long, but

Friday Eve Favorites

Wow time is flying. This week has gone by so fast, I can’t believe its Thursday already. Hope you are having a good week so far. Remember a few weeks ago, I talked about some fun fall ideas to get

Friday Eve Favorites

So last week I shared a couple books that we bought for the spooky season, and we have read enough where we’re starting to see the story play out. The Apples Never Fall thriller is SO good. I love a

Creamy Chicken & Corn Skillet

Meal prepping isn’t for everyone, I get it. The food becomes boring, there’s so many containers, and you spend hours in the kitchen getting the meals ready for the week. Wait did we even mention if it feeds the whole