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Passover Friendly Chicken Croquettes
This Passover friendly chicken croquette recipe received the highest praise from my kid – he said that it tasted like chicken nuggets! To be fair, it’s passover friendly in that it does not use leavened ingredients, but it does mix milk and meat so it is not kosher. We used the leftover chicken from our matzo ball soup broth as the base for this recipe. The recipe works best if the ingredients have been chilled for a few hours before forming the balls.
Prep Time: 15 mins Cooking Time: 30 to 40 mins
2 tablespoons Passover flour
2 tablespoons olive oil
1/2 cup lowfat milk
1/2 cup chicken broth
2 cups cooked chicken
1 1/4 cup matzo meal
1 teaspoon smoked paprika
3 egg whites
1/2 cup grated parmesan cheese
salt & pepper
In a saucepan, heat 2 tablespoons of olive over medium heat. Add Passover flour and cook, stirring constantly for a couple of minutes. Gradually whisk in milk and broth and continue constant stirring until smooth and thickened. Remove from heat and set aside. Chop chicken in the food processor or by hand and transfer to a large bowl. Add 3/4 cup matzo meal, 1/4 cup parmesan, smoked paprika, egg whites and salt and pepper to taste. Stir to combine. Pour sauce over chicken and blend well. Chill in the fridge for a few hours. When ready, preheat oven to 375 degrees. Combine remaining parmesan cheese and remaining matzo meal on a plate. Shape chicken croquettes mixture into balls and roll in matzo meal mixture. Arrange on a very well greased cookie sheet and gently pat to flatten slightly. Coat the tops of croquettes with cooking spray. Bake chicken croquettes for 25 to 30 minutes until crisp and light brown. Makes 8 to 10 croquettes.
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