Chicken and Almond Croquettés

Recipe Categories : | Chicken | Almonds | Appetizers | MAIN INDEX |

Serves : 6

Ingredients :

• 3 tbsp butter
• 1 or 2 leeks, cleaned and chopped
• ½ cup plain flour
• ¼ cup white wine
• ¾ cup milk
• 2 tspn lemon juice
• finely grated rind of ½ lemon
• 2 cups cooked, chopped chicken (no skin or fat)
• 310g can asparagus, well drained
• ½ cup blanched almonds
• salt and pepper, to taste
• extra plain flour
• 2 eggs, well beaten
• dry breadcrumbs
• oil for deep frying

Preparation and Cooking Instructions :

1. Melt butter in pan, add leeks and cook until softened
2. Remove pan from heat, add flour and stir until smooth.
3. Return pan to heat and cook, stirring for 1 minute. Gradually add wine and milk stirring all the time.
4. Continue stirring and cook over moderate heat until sauce boils and thickens, about 3 minutes.
5. Add lemon rind, lemon juice, chopped chicken and asparagus and almonds. Season with salt and pepper.
6. Chill in refrigerator for 1 hour. Take heaped tbsp of the mixture and form into sausage shapes about 8cm x 3 cm. Coat lightly with flour.
7. Dip first into beaten egg, then coat with the breadcrumbs, pressing on firmly. Chill refrigerator for 30 minutes.