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Chicken Croquettes with Beetroot Relish

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Croquettes:

½ BBQ chicken

2 spring onions, finely chopped

100 g cream cheese

3 eggs

Plain flour

200 g polenta

Salt

4 peppercorns, crushed

Vegetable oil

Beetroot Relish:

450 g tinned beetroot, roughly chopped

½ red onion, finely chopped

8 dried dates, finely chopped

½ bullhorn chilli, roughly chopped

1 green chilli, roughly chopped

8 cherry tomatoes, halved

80 ml soy sauce

Extra virgin olive oil

Water

Salt and pepper

Method

To make the croquettes, discard of any chicken skin, then finely chop the chicken meat. In a bowl, mix together the chicken, spring onions, cream cheese, 1 egg, peppercorns and a sprinkle of salt. Stir thoroughly to combine, then mould into small croquettes.

Whisk the remaining eggs, then coat the croquettes with flour, egg and polenta. Deep-fry in a pot of hot vegetable oil until golden.

To make the relish, in a pan with a good splash of oil fry the onion and chillies until soft. Tumble in the beetroot, tomatoes, dates and add a good sprinkle of salt and pepper. Pour in the sauce, a splash of water and simmer for 10 – 15 mins until sticky and caramelised.

Makes 10 

Chicken Croquettes with Beetroot Relish