DIRECTIONS

• 1. Marinate chicken with ½ teaspoon salt, 1 teaspoon black pepper and 1 tablespoon vinegar. Boil or grill till tender. Set aside to cool. Once the chicken is cool, shred by hand or pulse for a few seconds in the food processer till fine. Don’t turn it into paste.
• 2. Melt butter in a large pan. Add garlic and saute for about 30 seconds.
• 3. Add flour and fry for 1-2 minutes till the raw smell of flour goes. Add milk and keep whisking to ensure no lumps remain.
• 4. Season the sauce with red chili pepper, ½ teaspoon salt and ½ teaspoon black pepper.
• 5. Once the sauce is thick, add shredded chicken, capsicum and green chilis. Mix well and let cook for 2-3 minutes.
• 6. Take the mixture off heat and let it cool. It will thicken as it cools.
• 7. Start the croquette assembly line by putting flour in one bowl, beaten eggs in another bowl and breadcrumbs in the third bowl.
• 8. Make small balls or logs from the chicken mixture. Coat in flour, then eggs then breadcrumbs.
• 9. Freeze the croquettes or deep fry on medium heat till light golden.
• 10. Serve with ketchup or preferred condiment.