Potato Croquettes

Potato Croquettes

Potato Croquettes

Potato Croquettes.  These Chicken and Potato Customers will be everyone’s favorite.


• Rafhan corn oil 3 tbs

• 2 regular Pyaz (Onion)

• Boiled chicken and 370s boiled

• Lal mirch (Red chili) crushed

• Lehsan powder (Garlic powder) 2 tsp

• Italian seasoning 1.5 tsp

• Maida (whole-purpose flour) 2 tbs

• Doodh (Milk) ½ Cup

• Anday (Eggs) 3

• Aloo (potatoes) boiled ½ kg

• Anday ki zardi (Egg yolks) 2

• Makhan (Butter) 2 tbs (room temperature)

• Kali mirch (Black Pepper) sharp ½ inches

• Namak (Salt) ½ tins or taste

• Hara dhania (fresh coriander) at 2 tbs

• Cheddar cheese cheese ½

• Mozza’s cheese from Mozzarella’s cup

• Maida (All-purpose flour) check 3 Cup or as needed

• Bread crumbs 2 Cup or as needed

• Roasted Rafhan corn oil


  • For the woks, add the corn oil, onions and fry until golden brown.
  • Stir in the boiled chicken and wrapped and mix well.
  • Add crushed red chilli, green powder, Italian seasoning & mix well.
  • Stir in all-purpose flour, mix well and cook for 2 minutes.
  • Add the milk, mix well and cook until dry (2-3 minutes) and reduce.
  • Remove the egg yolks and set aside for later use.
  • In a bowl, add boiled potatoes & mix well with the help of a masher.
  • Stir in reserved egg yolks, butter, crushed black pepper, salt, fresh coriander & mix well.
  • Now add the cooked chicken mixture, cheddar cheese, mozzarella cheese and mix until well combined.
  • Grease your hands with olive oil, take the mixture (45g) and make croquettes of equal size (Mark 25) and fry for 1 hour.
  • In a bowl, add the egg white and whisk well reserved.
  • Now the crochet coats in whole-grain flour are then dipped into the white of the eggs burned in the bread crust.
  • For the woks, add a handful of rafhan corn, heat it and rub the crochetes on a low flame until golden brown.
  • It can be stored in the fridge for up to 1 month

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