Punjabi Chicken Croquettes
4 tablespoons lard or butter (not margarine)
6 tablespoons all-purpose flour
1 cup milk
1/2 cup chicken broth
3 cups ground or finely chopped cooked chicken
1 teaspoon minced onion
1 teaspoon minced bell pepper
1 teaspoon minced celery
1 tablespoon chopped parsley
Salt and pepper to taste
1 egg, beaten
1 tablespoon water
Dry sifted bread crumbs
Cooking lard or Crisco for frying
1.Melt butter in a saucepan, remove from heat and stir in the flour until it is smooth.
2.Combine the milk and broth and gradually blend into the butter paste until the mixture is smooth.
3.Cook over medium heat stirring constantly until thick. Remove and chill in the refrigerator until cold.
4.Fold in the chicken, vegetables, add salt and pepper to taste.
5.Shape mixture into 6 or 8 cylinders or flatten into patties.
6.Combine the egg with the water. Dip each croquette into the egg and coat in the breadcrumbs.
7.Repeat a second time. Place on a pan, cover and refrigerate for an hour to dry out the coating.
8.Heat the lard in a fryer or deep kettle to 365 degrees. Place 2 or 3 croquettes at a time in a frying basket and lower into the oil.
9. Do not overcrowd the fryer. Cook until brown on all sdes, remove and let drain on paper towels.