Chicken croquettes


INGREDIENTS: 20 croquettes
  • 3/4 pound of ground chicken (with a bit of fat)
  • 1 egg
  • 1/4 cup (packed) of minced herbs, such as basil and cilantro
  • 1/2 cup of shredded kashkaval cheese (or any hard cheese such as swiss or cheddar)
  • 2 cloves of garlic, mashed in a mortar with a dash of salt
  • 1/2 teaspoon of sumac, 1/2 teaspoon of cinnamon, 1/2 teaspoon of allspice, 1/2 teaspoon of paprika
  • DUKKAH to coat the chicken croquettes: 1 cup of ground toasted almonds, 1/2 cup of ground toasted pecans, 1/2 cup of toasted sesame seeds, 1 teaspoon ground coriander, 1 teaspoon of salt, 1/2 teaspoon of smoked paprika.
  • 1 cup of flour
  • 2 eggs, beaten
  • 3 cups of vegetable oil
  • 1 lime, quartered

Serve with a creamy mustard vinaigrette: Place two tablespoons of your favorite honey-mustard in a bowl; add two tablespoons of rice vinegar and 3 tablespoons of olive oil. Mix well to combine.

METHOD:

  1. Place the chicken in a bowl; add the minced herbs, the egg, the spices, garlic paste and shredded cheese. Pour the cup of flour in a small bowl, beat the eggs in another bowl, pour the dukkah in the third bowl. Shape the chicken into balls with a cookie dough scooper and dip them in flour. Line them up on a cookie sheet lined with a piece of foil.
  2. Pour the oil in a large skillet and heat it to 375F. Dip the chicken balls in egg then in the dukkah. Place in the fridge while the oil heats up. Fry for about 5 minutes till golden and cooked and drain on paper towels. Serve with a mustard sauce and wedges of lime if desired.

NOTE: Kashkaval is a sheep’s milk cheese that is sold at all Middle-Eastern and ethnic stores; it is mild in taste and very popular in Lebanon.


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22 Comments

  1. Posted May 26, 2011 at 6:31 pm | Permalink

    J’aime ces boulettes de viande qui doivent être bien croquantes à l’extérieur. Je retiens ta recette. Merci Joumana et passe une bonne soirée.

  2. Posted May 26, 2011 at 6:38 pm | Permalink

    These look great! I love croquettes!

  3. Posted May 26, 2011 at 7:09 pm | Permalink

    The coating for these has to be absolutely delicious and crunchy. I’d love to ry this!

  4. Posted May 26, 2011 at 7:26 pm | Permalink

    That coating of nuts, seeds and spices sounds wonderful. The photo makes me crave a bite right now!

  5. Posted May 26, 2011 at 8:51 pm | Permalink

    Feel like dipping those irresistible croquettes in that yummy dip and having rite now,looks marvellous and addictive..

  6. Posted May 26, 2011 at 9:06 pm | Permalink

    Thanks for the dukkah recipe – what a great way to make these croquettes unforgettable.

  7. Posted May 26, 2011 at 11:44 pm | Permalink

    Very creative!!

  8. Posted May 27, 2011 at 12:05 am | Permalink

    A lovely, down to earth dish… saw some Kashkaval in my deli the other day!
    Robyn

  9. Posted May 27, 2011 at 12:26 am | Permalink

    How cute! I would have never thought to put them on the stick like that, but it’s an excellent idea! I sure wish I could try that cheese. I don’t believe I’ve ever seen it around these parts though.

  10. Posted May 27, 2011 at 1:07 am | Permalink

    délicieuse recette, j’aime beaucoup

  11. Posted May 27, 2011 at 1:49 am | Permalink

    An interesting cheese. Those croquettes must be delicious.

    Cheers,

    Rosa

  12. Posted May 27, 2011 at 4:50 am | Permalink

    These look so good. Do you think it would work to bake them instead of fry? Have you ever tried?

  13. Posted May 27, 2011 at 6:05 am | Permalink

    What an unusual coating for your croquettes! The flavor must be amazing. I’m not familiar with the cheese, Joumana. Will ask about it when I next go to my cheese store.

  14. Posted May 27, 2011 at 7:02 am | Permalink

    The coating looks fabulous!

  15. Joumana
    Posted May 27, 2011 at 8:23 am | Permalink

    @Jumanah: I have never tried baking them but I may do so next time, less work and less fat!

  16. Posted May 27, 2011 at 1:41 pm | Permalink

    Too bad I am a vegetarian but I can tell it is really very well made ~ my brother loves chicken n he will definitely gobble it up :) Will try next time he visits .
    US Masala

  17. Posted May 27, 2011 at 1:51 pm | Permalink

    I love that they are on sticks! So cute!

  18. Posted May 27, 2011 at 1:51 pm | Permalink

    These look fabulous. So glad I found your website… I love Lebanese food!

  19. Posted May 27, 2011 at 1:55 pm | Permalink

    I find this very interesting, especially the coating you’ve used for the chicken. This is a dish I know I would love. I hope you have a great day. Blessings…Mary

  20. Posted May 27, 2011 at 7:21 pm | Permalink

    These look awesome. Kinda like chicken falafels! Yum :-)

  21. Posted May 28, 2011 at 9:11 am | Permalink

    These sound really delicious!

  22. Posted June 17, 2011 at 9:08 am | Permalink

    These croquettes are adorable and look delicious. I like the idea of the potato ones two. They remind me of Russian pierogi (pies) that are also made savory like this, with potatoes or meat, onions encased in a pastry.

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  1. [...] de noix et d’épices. Mais Joumana l’utilise dans beaucoup de préparations (ici) ,(ici) (ici) et (ici). Je l’ai bien vite imitée en l’utilisant dans les panures de poulet ou de poisson, [...]

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