Directions
- 1Combine potatoes, chicken, carrots, serrano peppers, bell peppers, egg, cornstarch, salt, pepper, garlic powder, onion powder, chicken powder, and cheese in a large bowl. Mix until well combined and sticky.
- 2Mix flour and water in a separate bowl to form a thick paste.
- 3Add breadcrumbs to another bowl.
- 4Shape the potato-chicken mixture into round croquettes.
- 5Coat croquettes in flour mixture, then in breadcrumbs.
- 6Heat oil in a pan. Once hot, reduce heat to medium. Fry croquettes for 2-3 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan.
Ingredients
- 1 lb boneless, skinless chicken breast, boiled and shredded
- 4 large potatoes, boiled and shredded
- 0.5 cup carrots, finely diced and boiled
- 0.5 cup bell pepper, finely chopped
- 1 cup mozzarella cheese, shredded
- 1 large egg
- 3 tbsp cornstarch
- 1 to taste salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp chicken powder
- 2 serrano peppers, finely chopped
- 1 tbsp fresh parsley, chopped
- 1 oil, for frying
- 1 cup bread crumbs
- 0.5 cup all-purpose flour
- 0.33 cup water
Equipment
large bowlseparate bowlanother bowlpantongs
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