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–+ servings
Iram Mansoor

Chicken and Potato Croquettes

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Golden, crispy, and packed with flavor—these Chicken Potato Croquettes are the perfect bite-sized snack or appetizer. A blend of tender chicken, cheesy goodness, and a touch of heat, these croquettes are sure to become your new favorite indulgence!
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 6 Croquettes
Ingredients Method Notes

Ingredients
 
 

For the Croquettes:
  • 1 lb boneless, skinless chicken breast, boiled and shredded
  • 4 large potatoes, boiled, shredded, and cooled (not overcooked)
  • 1/2 cup carrots, finely diced and boiled
  • 1/2 cup bell pepper, finely chopped
  • 1 cup mozzarella cheese, shredded
  • 1 large egg
  • 3 tbsp cornstarch
  • Salt, to taste
  • 1 tbsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp chicken powder
  • 2-3 Serrano peppers, finely chopped (adjust to spice preference)
  • 1 tbsp fresh parsley, chopped
  • Oil, for frying
For the Coating:
  • 1 cup bread crumbs
  • 1/2 cup all-purpose flour
  • 1/3 cup water (to make a thick slurry)

Method
 

Prepare the Croquette Mixture:
  1. In a large bowl, combine the boiled and shredded potatoes, shredded chicken, finely diced carrots, chopped bell peppers, egg, cornstarch, salt, pepper, garlic powder, onion powder, chicken powder, chopped Serrano peppers, mozzarella cheese, and parsley.
  2. Mix everything together until it becomes sticky and well combined.
Make the Coating:
  1. In a separate bowl, combine the all-purpose flour and water to create a thick paste.
  2. In another bowl, place the bread crumbs for coating.
Shape the Croquettes:
  1. Take a spoonful of the mixture and shape it into small, round croquettes (about 1 to 1.5 inches in diameter).
  2. Repeat this for the rest of the mixture.
Coat the Croquettes:
  1. Dip each croquette into the flour slurry, making sure it’s fully coated, then roll it in the bread crumbs until evenly covered.
  2. Repeat for all the croquettes.
Choose Your Cooking Method:
  1. To Fry: Heat oil in a pan over medium heat.
  2. Once the oil is hot, carefully add the croquettes, cooking in batches to avoid overcrowding.
  3. Fry for 2-3 minutes per side, flipping until golden brown and crispy. Remove and drain on paper towels.
To Air Fry:
  1. Lightly spray the croquettes with cooking oil.
  2. Preheat the air fryer to 400°F (200°C).
  3. Air fry the croquettes for 10 minutes, flipping halfway through.
Serve
  1. Serve the croquettes hot with your favorite dipping sauce or enjoy them as is.
  2. These croquettes make a great snack, appetizer, or meal!

Notes

  • Freezing: You can freeze the uncooked croquettes for up to 2 months. Just place them on a baking sheet in the freezer until frozen solid, then transfer to a freezer-safe bag. When ready to cook, fry or air-fry directly from frozen.
  • Adjust Spice: Add more or fewer Serrano peppers depending on your preferred spice level.
  • Cheese Variations: Experiment with different cheeses, such as cheddar, gouda, or a blend of mozzarella and Parmesan, for a richer flavor.
  • Make It Healthier: To make a lighter version, consider air frying instead of deep frying.

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