Ingredients
2 cups cooked, shredded chicken
1 cup finely chopped onions
3 tbsp butter
3 tbsp all-purpose flour
1 cup milk
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp ground nutmeg
1 tbsp chopped fresh parsley
1 cup breadcrumbs
2 large eggs, beaten
1/2 cup vegetable oil (for frying)
Directions
1. Heat a pan over medium heat and add 3 tablespoons of butter.
2. Once the butter is melted, add 1 cup of finely chopped onions and sauté until they become translucent.
3. Stir in 3 tablespoons of all-purpose flour and cook for about 1-2 minutes, until it forms a roux.
4. Gradually add 1 cup of milk, stirring constantly to avoid lumps, then cook the mixture until it thickens.
5. Season with 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of ground nutmeg.
6. Add 2 cups of cooked, shredded chicken to the mixture and combine well.
7. Stir in 1 tablespoon of chopped fresh parsley, then remove the pan from heat and let the mixture cool slightly.
8. Shape the mixture into small croquettes or patties using your hands.
9. Prepare two bowls for breading: one with 1 cup of breadcrumbs and another with 2 beaten eggs.
10. Dip each croquette first in the beaten eggs, then coat evenly with breadcrumbs.
11. Heat 1/2 cup of vegetable oil in a pan over medium-high heat.
12. Fry the croquettes in batches until they are golden brown on all sides, about 2-3 minutes per side.
13. Transfer the fried croquettes to a plate lined with paper towels to drain excess oil.
14. Serve warm.