Chicken Croquettes

WITH POTATO SKINS AND ROMESCO SAUCE

DANIEL REY | ARGENTINA

This dish is inspired by Argentine taste and is loved by all – especially the little ones in the house. To make it, we use ingredients that can generally be found in home refrigerators and often thrown away or discarded. The croquettes use leftover chicken, accompanied by fried potato skins that give lots of volume to the dish and topped with delicious romesco sauce. Whilst of course great tasting, it also has high fibre content and includes lots of essential vitamin and minerals.

SAVED FOOD Chicken, Potato and Bell Peppers

INGREDIENTS SERVINGS 4

METHOD PREP 20 minutes

COOK 1 hour

Croquettes:

200 g of Leftover Cooked Chicken 120 g Flour 120 ml Milk

Oil, for frying 3 g Salt and Pepper 2 g Nutmeg 100 g Green Onion 200 g Breadcrumbs 2 Eggs 2 tbsp Butter

Potato skins:

8 Whole Potatoes Skins or 2 Whole potatoes Oil, for cooking Salt, to taste

Romesco sauce

120 g Leftover Bell Peppers 40 g Almonds 60 g Toasted Leftover bread 40 g Semi-Hard Cheese (Parmesan is great!) 2 Garlic Cloves

80 ml Olive Oil

Salt and Pepper

Croquettes:

1. Crumble the chicken into small pieces and set aside.

2. Place the butter in a saucepan to melt. Once it's ready, add the flour and cook for two minutes. Then add the milk and cook until you get a thick white sauce. Flavour with salt, pepper and nutmeg.

Remove from heat, add the chicken and finely chopped green onion. Set aside to cool.

3. Once cold, take the mixture and mold to the desired shape for your croquettes

4. To assemble, dip the croquettes in whisked egg (seasoned to taste) and then through breadcrumbs. Reserve and heat oil to 180°. Fry croquettes until golden brown.

5. For a healthier option, cook them in the oven at 180°C until golden brown.

Potato and/or skins:

6. Wash the potatoes well and peel with a potato peeler. Reserve the skins in cold water. You can also use the full potato sliced instead.

7. Reuse your frying pan with oil from the croquettes. Dry potatoes with a cloth to remove any excess water. Fry potatoes until golden. Remove to a container that is lined with absorbent paper.

Romesco sauce:

8. Place leftover red bell peppers in a baking dish with olive oil and garlic. Cook in oven at 180°C until golden in colour. Place the roasted red pepper, salt, pepper, garlic, olive oil, cheese, almonds and a slice of toasted bread in a food processer or blender.

Process leaving a little texture. If necessary, add a few drops of water to lighten. Reserve until the time of use.

9. Serve romesco on top of finished croquettes with potato skins as a garnish.