Chicken Kiev Croquettes With Yoghurt Sauce
Recipe: #29444
May 02, 2018
Categories: Snacks, Chicken, Appetizers, Game/Sports Day Deep Fry, Yogurt, Butter/Margarine, Boneless Pieces, more
"From My Kitchen Rules contestants Olga and Valeria and published in our weekday newspaper The West Australian. Times are estimated."
Ingredients
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- FOR YOGHURT SAUCE
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- FOR CHICKEN KIEV CROQUETTES
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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 by Step Method
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
No special items needed.