May 02, 2018
Snacks, Poultry, Chicken,
Dairy, Appetizers, Quick Meals, Entertaining, Game/Sports Day, Weeknight Meals, Deep Fry, Food Processor, Yogurt, Butter/Margarine, Boneless Pieces more
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"From My Kitchen Rules contestants Olga and Valeria and published in our weekday newspaper The West Australian. Times are estimated."
To male the yoghurt sauce, combine yoghurt and dill in a bowl and season to taste and then refrigerate until needed.
To make the croquette, place butter, garlic and herbs in a food processor and process to combine and season with salt and pepper.
Shape into a narrow log (about 4cm wide) and wrap in cling film and refrigerate until firm and then cut into 8 pieces.
Combine chicken mince and flour in a bowl and season.
Divide mixture into eight portions and then roll each portion into a ball around a piece of garlic butter.
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).
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.
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.
Remove with a slotted spoon and drain on paper towel.
Divide among servng plates and serve with yoghurt sauce and salad to the side.
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