Croquets are one of national Dutch dishes. For fried crunchy balls shrimps, meat and potatoes can play a filler role, but the most tasty option are croquets from chicken meat.
It is required to you
- - chicken fillet (0.5 kg);
- - water (250 ml);
- - flour (200 g);
- - desi (200 g);
- - egg (1 piece);
- - bread crumbs;
- - parsley;
- - nutmeg;
- - salt and pepper;
- - oil for hot fan;
- - frying pan;
- - bowl.
Instruction
1. Wash out chicken fillet and put it in a pan.
2. Fill in fillet with water (that it slightly covered it) then add a little salt and cook on average fire.
3. When broth boils away on a quarter, take out fillet and wait until it cools down.
4. While fillet cools down, kindle a desi.
5. Carefully mix all ingredients. If necessary dilute the received weight with broth that it wasn't too dense.
6. Crush parsley and nutmeg, add them to forcemeat, put away it in a bowl and put in the fridge for 12-24 hours.
7. You stick together from forcemeat croquets – small cylinders or balls with a diameter of 1.5 cm. Dip croquets in a frothed eggs then roll in in bread crumbs.
8. Take a frying pan, warm in it vegetable oil, lower in hot fan the received crackers and fry them. Readiness is checked on emergence of a golden crust.