Chicken Croquettes

Makes 8 servings

This recipe was adapted from one found in the New York Times large type cookbook.

• ½ cup pareve margarine, melted
• ⅔  cup flour
• 2 cups non dairy creamer
• 4 cups cooked, diced chicken
• 2 T. finely grated onion
• 2 T. lemon juice
• 2 T. chopped parsley or
• 2 t. dry tarragon
• 2 eggs
• 2/3 cups Panko bread crumbs
• oil

1. Blend margarine and flour in a sauce pan over heat.

2. Add non-dairy creamer and cook until thick, about 3 minutes.

Cool.

3. Add chicken, onion, lemon juice, parsley or tarragon; blend and chill.

4. Place beaten eggs in a shallow dish and Panko in another dish.

Shape chicken mixture into croquettes and dip in egg then in bread crumbs.

5. Heat oil in a frying pan and fry until brown on both sides.

Crispy Chicken and Vegetable Croquettes

Makes 35 croquettes

This Food & Wine recipe I adapted came from the Chef of La Vinya del Senyor in

Barcelona.

• 4 skinless, boneless chicken thighs
• 1 small coarsely chopped onion
• 1 leek, white and light green parts cut into 1-inch pieces
• 1 carrot, cut into 1-inch chunks
• 1 minced garlic clove
• 1 T. olive oil
• salt and pepper to taste
• 2 cups non-dairy milk
• ½ cup unsalted pareve margarine
• ¾ cup flour
• oil
• 2 eggs
• 1 cup Panko bread crumbs

1. Preheat oven to 375 degrees F.  In a roasting pan, toss thighs with onion leek, carrot and garlic.

2. Add olive oil, season with salt and pepper and roast for 17 minutes.

Turn and continue cooking 18 minutes or until thighs are cooked and vegetables are tender.  Let cool.

3. Meanwhile, bring non-dairy milk to simmer. Let cool.

4. Process chicken and vegetables in food processor until pureed.

5. Melt margarine in frying pan. Add flour and cook until lightly browned. Add chicken puree. Gradually add non-dairy milk. Cook over low heat, stirring constantly, about 15 minutes. Let cool for about an hour.

6. Flour a work surface. Shape croquette mixture into croquettes.

7. Beat eggs in a shallow dish. Spread bread crumbs in another shallow dish. Dip croquettes in egg then bread crumbs.

8. Heat oil in frying pan. Fry until golden brown, transfer to paper towels to drain. Serve piping hot.

Sybil Kaplan is a journalist, author, compiler/editor of nine kosher cookbooks and food writer for North American Jewish publications, who lives in Jerusalem where she leads weekly walks of the Jewish food market, Machaneh Yehudah, in English.