Ingredients
IngredientsFor the croquette filling:
350g chicken breast & thigh
200g floury potatoes, peeled & quartered
200g grated sweet potato
50g cream cheese
1 onion, finely diced
1 tbsp olive oil
2 tbsp hot sauce
1 lime, zest & juice
2 eggs, beaten
1 tsp Cornish Sea Salt Flakes
For the coating:
100g panko breadcrumbs
Vegetable oil for frying
To serve:
Chopped parsley
Instructions
Our twist on classic Brazilian fast food popular on the streets of São Paulo. Gently spiced chicken breast and thigh with a hint of lime provides an authentic taste of Brazil. The balance of cream cheese and sweet potato are a taste fiesta.
Poach the chicken in a pan of water very gently for 10 minutes until cooked through. Reserve the poaching liquid and add in the potatoes. Bring to the boil and simmer for 15-20 minutes.
Drain your potatoes then mash and season with Cornish Sea Salt Flakes. Meanwhile in a pan with a little oil, soften your onions on a low heat for 8-10 minutes and add in the shredded chicken, mash, egg, grated sweet potato, cream cheese and hot sauce. With damp hands form into 50g teardrop shapes and place on a tray. Coat each croquette in flour, egg and breadcrumbs then leave to chill for an hour in the fridge.
Heat vegetable oil to 170˚C then fry in batches of 4-5 until golden brown.
Remove and drain on kitchen roll and serve with chopped parsley.
