Chicken and Potato Croquettes with Garlic Aioli
Crispy, creamy croquettes filled with shredded chicken breast, diced potatoes, and a hint of garlic, served with a side of rich garlic aioli for dipping. This recipe is a masterclass in texture and flavor contrast.
Prep
15 min
Cook
30 min
Servings
4
Difficulty
hard
Total Time
45 min
Ingredients
Step-by-Step
Cook the rice according to package instructions. Spread on a baking sheet and refrigerate for 30 minutes to cool completely.
In a medium saucepan, cover the diced potatoes with water and bring to a boil. Cook until tender, about 10 minutes. Drain and mash the potatoes until smooth.
In a large bowl, combine the cooled rice, mashed potatoes, shredded chicken, and minced garlic. Season with salt and pepper to taste.
Form the mixture into oval-shaped croquettes, about 2 inches long and 1 inch wide.
In a large skillet, heat 1/2 inch of vegetable oil over medium-high heat. Fry the croquettes in batches until golden brown on all sides, about 2-3 minutes per batch. Drain on a paper towel-lined plate.
In a small bowl, whisk together the milk and the remaining minced garlic to make the garlic aioli. Season with salt and pepper.
Serve the warm croquettes with the garlic aioli on the side for dipping.