Chicken croquettes

Easy to make and oh so moreish, these chicken croquettes go perfectly with a salad and your favourite dipping sauce for a simple, nutritious meal.

  • 40 min
Chicken croquettes


For the Batter

  • 1 chicken stock cube
  • 200 g coarse white flour
  • 200 g butter
  • 1 egg
  • 3 tsp baking powder
  • 1 tbsp chopped parsley
  • 600 g chicken fillets

For the Coating

  • 2 eggs
  • 200 g breadcrumbs
  • 100 g coarse white flour
  • 1 tsp Vegeta All-Purpose Seasoning
  • oil for frying


  1. Cook the chicken fillets in lightly salted water. Remove from the pot and allow to cool completely and dice.
  2. Stir the chicken stock cube into 300 ml of boiling water and cook for a couple of minutes before adding the butter to melt.
  3. Bring to the boil again and, stirring constantly, add the flour sifted with the baking powder. Cook until thick, then remove from the heat and leave to cool completely.
  4. When the batter is cool, add the eggs, chopped parsley, diced chicken and Vegeta. Mix with an electric mixer until smooth.
  5. Shape the mixture into croquettes, coat with flour, beaten egg and breadcrumbs and fry in hot oil until golden.

Serving: Serve these tasty croquettes with a salad or boiled vegetable, and a little sauce of your choice.

Chef's tip: You can use leftovers from a roasted bird to make the croquettes.