Spicy Chicken Croquettes

“I usually make these in a small size for appetizers, but you can do them in larger patties that can be served on a bed of cabbage, rice or noodles with the sauce.  Its pretty versatile.”
– Stewart Vandenberg, AVV Western Regional Sales Manager


– Serves 4 –

4 green onions, finely chopped
½ fresh green chili pepper, seeded and very finely chopped
¼ cup cilantro leaves, chopped
½ can water chestnuts, drained and sliced
4 boneless, skinless chicken breast fillets (about 1 – 1 1/2 lbs.)
3 Tbsp. flour
3 eggs
1 Tbsp. ginger, minced
Vegetable oil, for frying

Method of Preparation:
Chop the scallions, chili pepper and cilantro in the food processor. Note: The heat of the dish depends on the heat of the peppers.  For milder croquettes, use Anaheim chili peppers. For something with a fiery tone, try jalapeño, habanero or even scotch bonnet peppers.

Add the chicken, water chestnuts, flour, eggs, ginger and salt, and process until the chicken is finely chopped and all the ingredients are well blended.

Chill, covered, for 1 to 2 hours, then form into patties. Fry in medium-hot oil, turning over once, until browned all over and cooked through.

Drain on paper towels and serve hot or cold with a dipping sauce. Hoisin works well, as does Black Bean with Garlic sauce, or Sweet Chili sauce. Enjoy!