Ingredients:

  • 2 cups shredded cooked chicken (approximately 250g)
  • ½ cup finely chopped onion
  • 2 cloves garlic, minced
  • ½ cup chicken broth
  • 1 teaspoon dried thyme
  • ½ teaspoon paprika
  • Salt and black pepper, to taste
  • 1 cup mashed potatoes (preferably cold)
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup breadcrumbs (preferably panko)
  • Vegetable oil (for frying)
  • ½ cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • Salt, to taste

Instructions:

  1. Sauté the onion and garlic in a pan until translucent.
  2. In a large bowl, combine shredded chicken, sautéed onion and garlic, chicken broth, thyme, paprika, salt, pepper, and mashed potatoes. Mix thoroughly.
  3. Chill the filling in the refrigerator for 30 minutes.
  4. Shape the chilled filling into small logs or balls, approximately 2 inches long.
  5. Set up a breading station with flour, beaten eggs, and breadcrumbs. Roll each croquette in flour, dip in egg, then coat with breadcrumbs.
  6. Heat vegetable oil in a frying pan over medium heat (about 350°F/180°C). Fry croquettes in batches until golden brown and crispy, around 4-5 minutes per side. Drain on paper towels.
  7. In a bowl, whisk together mayonnaise, lemon juice, herbs, and salt to taste. Blend in a food processor for a smoother texture if desired.
  8. Serve croquettes hot with herb aioli on the side.