• This Spanish chicken croquettes delicacy must be hard on the outside and soft on the inside. I came across this recipe at a cooking school in Seville. Serve it as part of a tapas feast with Manchego cheese and sliced tomatoes.

    Spanish chicken croquettes

    Serves: 6 – 8
    Cooking Time: 1 hour

    Ingredients

    • 250ml (1 cup) water
    • 2kg skinless and deboned chicken breasts
    • 250ml (1 cup) extra virgin Spanish olive oil, plus extra for shallow-frying
    • 1 red onion, finely chopped
    • 200g “00” flour, plus extra for rolling
    • 1 litre hot milk
    • salt, to taste
    • 1 large egg, lightly beaten
    • 200g breadcrumbs
    • lemon wedges, to serve

    Instructions

    1

    Heat the water in a frying pan and add the chicken. Cook for 10 minutes. Remove, discard the water and process the chicken finely in a food processor. Set aside until needed.

    2

    Heat the oil in a frying pan and sauté the onion over a low heat for 10 minutes. Add the flour and cook for 5 minutes. Pour in the milk and add the chicken. Continue to cook, stirring constantly until the mixture comes away easily from the pan. Season and cool completely.

    3

    Shape the chicken mixture into croquettes, roll them in the extra flour, dip them in the egg and finally roll them in the breadcrumbs. Refrigerate for 30 minutes.

    4

    Heat the oil in a frying pan and gently fry the croquettes, turning them occasionally, until they are crispy. Remove and drain on paper towel. Serve with lemon wedges while warm.