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:
- 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.
- 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.
22 Comments
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.
These look great! I love croquettes!
The coating for these has to be absolutely delicious and crunchy. I’d love to ry this!
That coating of nuts, seeds and spices sounds wonderful. The photo makes me crave a bite right now!
Feel like dipping those irresistible croquettes in that yummy dip and having rite now,looks marvellous and addictive..
Thanks for the dukkah recipe – what a great way to make these croquettes unforgettable.
Very creative!!
A lovely, down to earth dish… saw some Kashkaval in my deli the other day!
Robyn
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.
délicieuse recette, j’aime beaucoup
An interesting cheese. Those croquettes must be delicious.
Cheers,
Rosa
These look so good. Do you think it would work to bake them instead of fry? Have you ever tried?
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.
The coating looks fabulous!
@Jumanah: I have never tried baking them but I may do so next time, less work and less fat!
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
I love that they are on sticks! So cute!
These look fabulous. So glad I found your website… I love Lebanese food!
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
These look awesome. Kinda like chicken falafels! Yum
These sound really delicious!
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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[...] 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, [...]