CHICKEN CROQUETTE

Preparation:

2. We chop the chicken very well and cut the carrot into very small cubes.

Heat some oil in a small frying pan over medium heat

and fry the minced meat together with some thyme and garlic. We reserve the right.

3. In a large frying pan, melt the butter with a dash of oil.

Fry the onion cut into very small pieces and when it is soft,

Add the two tablespoons of flour and fry everything together for half a minute.

4. We add the meat broth little by little without stopping stirring.

When we are ready, we add the milk and continue stirring.

We leave everything on low heat for a minute so that it gains consistency.

5. Add the chopped chicken, egg and carrot to the

pan and mix everything. We let it stand for another minute,

without stopping stirring, and season with salt and pepper.

6. We add some nutmeg. The béchamel sauce must be evenly

and firm so that the croquettes do not melt when frying.

7. We put the béchamel sauce in a large bowl and cover it.

We leave it for at least a few hours in the

refrigerator, but we usually do it from morning to evening.

8. We take the dough out of the fridge, take

Using two spoons, take portions of the dough and shape it so that

that it has the shape and size that we like. We give

them in a bowl with the beaten egg and then coat them with breadcrumbs.