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Chicken and Red Potato Croquettes

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Potato Type: Reds
Cuisine: American
Prep Method: Fried



Prep Time

30 Mins

Cook Time

20 Mins


Serves 8-10


  • 1 lb. red potatoes, cut into 1-inch cubes
  • 3 Tablespoons butter
  • 3/4 cup chopped white onion
  • 1/2 cup each: finely chopped carrot and celery
  • 2 cloves garlic, minced
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 Tablespoon chopped Italian parsley
  • 1/2 teaspoon salt
  • 3 eggs, divided
  • 1/2 cup flour
  • 1 cup breadcrumbs
  • Vegetable oil for frying
  • Grainy mustard


  1. Place red potatoes in a medium glass bowl and cover with plastic wrap.
  2. Microwave on HIGH for 8 to 10 minutes or potatoes are tender.
  3. Mash well and let cool.
  4. While potatoes are cooking, melt butter in a medium skillet.
  5. Add vegetables and cook over medium-low heat for 10 minutes, stirring occasionally.
  6. Place in a large bowl with potatoes, chicken, parsley, salt and 1
  7. Mix well and chill for several hours or until very cold.
  8. Shape into 2 X 1-inch pieces.
  9. Beat remaining eggs well in a shallow dish.
  10. Place flour and breadcrumbs in two separate shallow dishes.
  11. Roll potato croquettes into flour, then egg, then breadcrumbs.
  12. Place on a baking sheet and let stand for 10 minutes.


Chill time is several hours.

  1. Fry in 350°F vegetable oil until golden brown, working in batches.
  2. Serve with grainy mustard.


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Recipe By: Chef Joey Campanaro of The Little Owl restaurant in New York City

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