Chicken Kiev Croquettes With Yoghurt Sauce

8
Servings
15m
Prep Time
10-15m
Cook Time
25m
Ready In


"From My Kitchen Rules contestants Olga and Valeria and published in our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 8 servings
OK
  • FOR YOGHURT SAUCE
  • FOR CHICKEN KIEV CROQUETTES

Nutritional

  • Serving Size: 1 (132.3 g)
  • Calories 311.3
  • Total Fat - 20.3 g
  • Saturated Fat - 8.9 g
  • Cholesterol - 167 mg
  • Sodium - 348.4 mg
  • Total Carbohydrate - 12 g
  • Dietary Fiber - 0.6 g
  • Sugars - 3.1 g
  • Protein - 20 g
  • Calcium - 52 mg
  • Iron - 1.6 mg
  • Vitamin C - 1.9 mg
  • Thiamin - 0.2 mg

Step 1

To male the yoghurt sauce, combine yoghurt and dill in a bowl and season to taste and then refrigerate until needed.

Step 2

To make the croquette, place butter, garlic and herbs in a food processor and process to combine and season with salt and pepper.

Step 3

Shape into a narrow log (about 4cm wide) and wrap in cling film and refrigerate until firm and then cut into 8 pieces.

Step 4

Combine chicken mince and flour in a bowl and season.

Step 5

Divide mixture into eight portions and then roll each portion into a ball around a piece of garlic butter.

Step 6

Fill a deep fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds).

Step 7

Place flour, eggs and breadcrumbs in separate shallow bowls and working in batches, dust croquettes with flour, dip in eggs, allow excess to drain off, then coat in breadcrumbs.

Step 8

Gently drop into the oil and fry, turning, for 4 to 5 minutes or until crisp and golden, you may need to cook in 2 or 3 batches.

Step 9

Remove with a slotted spoon and drain on paper towel.

Step 10

Divide among servng plates and serve with yoghurt sauce and salad to the side.

Tips & Variations


No special items needed.

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