Today’s Tasty Pick: Loaded Chicken & Potato Croquettes

Happy FriYAY, my beautiful fam!

Yoh… did you guys step outside this morning?!

The cold is out here proving a point! It’s one of those days where you open the door, feel that icy breeze hit your face, and immediately start asking yourself why did you even go outside. And judging by how things are looking, this weekend is about to be a proper freezer.

But anyway… now that we have all survived making it to today’s meeting, can we please come to order? Straight to the agenda, fam!

Today’s VIP is Loaded Chicken & Potato Croquettes.

Because honestly, today is giving “wrap yourself in a blanket, grab a cup of something warm, and binge-watch your favourite series” energy—not “stand in front of the stove for two hours” vibes. So I put together a meal that’s warm and doesn’t take forever to make.

Now if you will excuse me, my fingers are freezing while I’m out here typing this. Let me quickly show you how to make this delicious meal before they completely give up on me. Let’s get cooking!

How to make Loaded Chicken & Potato Croquettes

Ingredients:
For the filling:

• 500 g potatoes, peeled and boiled
• 250 g cooked chicken breast, finely shredded
• 150 g bacon, cooked until crispy and chopped
• 1 cup grated cheddar cheese
• 2 spring onions, finely sliced
• 2 tbsp butter
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp black pepper
• Salt to taste

For coating:

• 1 cup flour
• 2 eggs, beaten
• 1½ cups breadcrumbs

For frying:

• Vegetable oil

For creamy herb dip:

• ½ cup plain mayonnaise
• 2 tbsp plain yoghurt
• 1 tsp lemon juice
• 1 tsp chopped parsley
• Pinch of garlic powder
• Black pepper to taste

Method:

1. Mash the hot potatoes until smooth.
2. Mix in the butter, shredded chicken, crispy bacon, cheese, spring onions, paprika, garlic powder, black pepper, and salt.
3. Allow the mixture to cool slightly.
4. Shape into oval or roll croquettes using your hands.
5. Roll each croquette in flour, then dip into the beaten eggs, and finally coat evenly with breadcrumbs.
6. Heat the oil until hot.
7. Fry the croquettes in batches for 3–4 minutes, turning occasionally, until they are deep golden and crisp.
8. Drain on paper towels.
9. Mix all the dip ingredients together and serve alongside the hot croquettes.
   
   Serve with:
   *A crisp garden salad
   *Sweet chilli sauce
   *Garlic herb dip
   *Pickled cucumber or coleslaw

HAVE YOU TRIED THIS RECIPE?: Today’s Tasty Pick: Crispy Chicken & Bacon Tortilla Rolls