Ricotta Chicken Croquettes

Ingredients

• 3 cups shredded roast chicken ((250g/9oz))
• 1/2 onion (finely chopped)
• 1 cup ricotta cheese ((250g))
• 1 teaspoon fresh thyme
• 1/2 lemon zest (grated)
• 2 heaped tbsp flour plus extra if necessary
• 1 cup breadcrumbs ((120g))
• 1 egg
• 1 tbsp Parmigiano Reggiano (freshly grated)
• Salt and pepper
• 1-2 teaspoons olive oil
• sunflower oil (for frying)

Steps

1. 1

   Add the chopped onion to a pan with 1-2 tsp of olive oil and sauté until soft and translucent but not browned. set aside to cool.

2. 2

   Roughly chop the chicken and add to a bowl with the ricotta, thyme, onion and lemon zest. Mix to combine and season with salt and pepper.

3. 3

   Tip: If the mixture is very sticky add half a tablespoon of flour at a time until you have a thicker consistency (normally no more than 2 tablespoons is needed).

4. 4

   Add the breadcrumbs to a plate and add the parmesan and a pinch of salt and pepper, mix through. Add the egg to a bowl and whisk and add 2 heaped tbsp to another plate.

5. 5

   Using a tablespoon of ricotta and chicken at a time, shape the croquettes. Roll them in flour then dip in the egg and roll in the breadcrumbs. Place in the fridge for 30 minutes or until needed.

6. 6

   heat 1 inch of sunflower oil in a pan (if using a thermometer heat the oil to 180C/355F) and fry the croquettes in batches of 3 or 4 until golden brown on each side. Drain on kitchen paper and serve.