Chicken Kiev Croquettes With Yoghurt Sauce

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.