Coxinha-Style Chicken and Cream Cheese Croquettes

Ingredients

• 500 g skinless chicken thigh fillets
• 400 ml chicken stock
• 400 g maris piper potatoes, peeled and cubed
• 80 g cream cheese
• 1 onion, finely chopped
• 2 garlic cloves
• 100 g plain flour
• 2 large eggs
• 150 g panko breadcrumbs
• 500 ml vegetable oil for frying

Method

1. 1

   Poach the chicken thigh fillets in the chicken stock for 15-18 minutes, until cooked through with no pink remaining. Lift out and shred finely with two forks, reserving the stock.

2. 2

   Boil the potatoes in salted water for 15 minutes until tender, then drain and mash.

3. 3

   Soften the onion and garlic in a dry pan with a splash of the reserved stock for 5 minutes, then stir in the shredded chicken and cream cheese and cook for 2 minutes. Mix into the mashed potato and chill for 20 minutes.

4. 4

   Shape the mixture into 12 teardrop croquettes, squeezing firmly so they hold together.

5. 5

   Roll each croquette in the plain flour, then in the beaten eggs, then in the panko breadcrumbs, pressing the crumbs on well.

6. 6

   Heat the vegetable oil in a deep pan to 180C and fry the croquettes in batches for 4-5 minutes, until deep golden and hot all the way through.

7. 7

   Drain on kitchen paper for a minute before serving.