Alive and Cooking

Chicken Croquettes with Beetroot Relish

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½ BBQ chicken

2 spring onions, finely chopped

100 g cream cheese

3 eggs

Plain flour

200 g polenta


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


Salt and pepper


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