Chicken Ricotta Croquettes – Piedmontese recipe

Chicken and ricotta croquettes
Chicken and ricotta croquettes

This week, I decided that chicken will be at the centre of my food universe. Sometimes overlooked by other meat options, I wanted to cook recipes which give this clucky meat, a new edge. Here is a recipe inspired by Piedmontese cooking. These chicken ricotta croquettes are great as a finger food option or served with a lovely crisp salad for a light dinner.

Ingredients - 4 people

  • 300g cooked chicken breast, (poached or roasted) finely chopped
  • 200g Ricotta
  • 2 tbsp parsley
  • 1/2 onion, finely chopped
  • 6 sage leaves, finely chopped
  • 1 lemon, zest and juice
  • Plain flour, if necessary
  • 1 egg, beaten
  • Breadcrumbs
  • Sunflower oil
  • Salt & Pepper

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Directions

  1. In a bowl, add the chicken, ricotta, parsley, sage, onion, lemon juice and zest.
  2. Combine and blend all the ingredients together. Season with salt and pepper to taste. (if the mixture is too soft, add a little plain flour)
  3. Shape the chicken mixture into croquettes, dip into egg and roll in breadcrumbs.
  4. Heat the oil in a deep pan. Fry the croquettes until golden,
  5. Enjoy peeps!

 

 

 

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