Preparation Time: 25 minutes
cookery Time: 15 minutes
Makes: 8 servings
4tbsp butter
½ cup plain flour
1 cup milk 1 leftover tandoori chicken breast, roughly chopped
1 clove garlic, finely chopped
1 egg, beaten
1 cup clean white breadcrumbs
Vegetable oil, for deep-frying
Salt and ground black pepper
Fresh parsley, to garnish
Lemon wedges, to serve
1. For the essential white sauce: soften the butter in a tiny pan over a low heat. Add up the flour and cook quietly, rousing continually, for 1 minute.
2. Slowly add milk, whisking to make a smooth, very thick sauce.
3. Put chicken into a food-mixer and process until finely chopped. Do not over-process to a paste. Stir the chicken into the sauce, mixing it well.
4. Season with garlic, salt and pepper to taste. Leave to cool completely. Shape the mixture into eight even-sized sausages, and then dip each in the egg and then bread crumbs.
5. Deep-fry in hot oil for 4 minutes, until crunchy and golden. serve up garnished with parsley and lemon wedges.
Each serving: 213.3 calories, 9.3gm protein, 10.6gm carbohydrate, 14.7gm total fat (4.4 saturated), 60.3gm fibre, 54.3mg cholesterol, 60.0mg sodium.
Chicken Croquettes
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