Spanish Chicken Croquetas

Method

1. 1
   • chicken breast 250 g
   • onion 1
   • olive oil 1 tbsp

   Cook the chicken — Heat the olive oil in a pan and cook the onion for 5 minutes until soft and translucent. Add the shredded chicken and stir to combine.

   ⏱5 min
2. 2
   • butter 60 g
   • wheat flour 60 g
   • milk 4 dl
   • chicken breast 250 g
   • ground nutmeg 1 pinch
   • salt to taste
   • black pepper to taste

   Make the béchamel — Melt the butter in a separate saucepan, whisk in the flour, and cook for 1 minute. Gradually whisk in the milk, cooking for 8-10 minutes until very thick, stirring constantly. Stir in the chicken mixture, nutmeg, salt, and pepper.

   ⏱10 min
3. 3
   • breadcrumbs 80 g
   • egg 2

   Shape the croquetas — Spread the mixture into a dish, cover, and refrigerate for at least 2 hours until firm. Shape into 16 small logs, then coat each in breadcrumbs, beaten egg, and breadcrumbs again.

4. 4

   Air fry until golden — Preheat the air fryer to 200°C. Arrange the croquetas in a single layer, spray lightly with oil, and cook for 12 minutes, turning halfway, until crisp and golden all over.

   ⏱12 min