Chicken Ricotta Croquettes – Piedmontese recipe
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 title=”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
[/ingredients]
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- In a large mixing bowl, add the chicken, ricotta, herbs, onion, lemon juice and zest, salt and pepper.
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- Combine and blend all the ingredients
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- Shape the chicken mixture into croquettes, dip into egg and then roll in the breadcrumbs
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- Heat the oil in a deep frying pan and fry the croquettes until golden all over
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- Chicken and ricotta croquettes
[directions title=”Directions”]
- In a bowl, add the chicken, ricotta, parsley, sage, onion, lemon juice and zest.
- 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)
- Shape the chicken mixture into croquettes, dip into egg and roll in breadcrumbs.
- Heat the oil in a deep pan. Fry the croquettes until golden,
- Enjoy peeps!
[/directions]
