Ingredients
Check off ingredients as you go
Makes about 10 croquettes
- 600 g (1.3 lb) chicken breast, coarsely ground (not a paste)
- 1 red onion (small or medium), chopped
- 4 cloves garlic, minced (or garlic paste)
- 1 large egg
- 1 Tbsp chopped cilantro (coriander)
- 1 Tbsp chopped parsley
- 1 tsp paprika
- Breadcrumbs
- Sunflower oil (for frying)
- Salt, pepper
- In a large bowl, combine the ground chicken breast with the salt, pepper, paprika, parsley, cilantro, red onion and egg, and mix well. The mixture should be soft but not runny. If it is too loose, add a little breadcrumbs (or matzo meal).
- Spread the breadcrumbs on a plate, drop a tablespoon of the mixture onto it, gently shape it into a patty and coat with breadcrumbs on both sides.
- Heat a large skillet with oil, and once it reaches the right temperature, add the patties. Ideally, cook them 5 at a time so the oil doesn’t cool down too much. Cook for about 4 minutes on each side, until nicely golden brown.
- Serve hot with a lemon wedge!
Tips and planning For appetizers, you can make them mini-sized.
On nights when you’re in a hurry, you can double the recipe and freeze the patties. Then all you need to do is pop them in an oven preheated to 170°C (340°F) for about 10 minutes.