Croquettes were classics on American tables in the 1950s and probably hark back to my mother’s days as a dietitian as much as to African American traditions. They were a way of saving money, as the main ingredient could be stretched with bread crumbs, onion, celery, or other items. The most typical African American croquettes were made with canned salmon. These, made with cooked chicken, were considered fancier.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Recipe information
Total Time
25 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
In a medium bowl, mix together 3 cups chopped cooked chicken (no skin; a rotisserie bird works well here), ½ cup minced celery, ¼ cup minced Vidalia onion, and ¼ cup minced green bell pepper.
Step 2
In a small bowl, stir together 2 large eggs and 2 Tbsp. heavy cream. Fold it into the chicken and vegetables and season with ½ tsp. kosher salt and ½ tsp. freshly ground black pepper. The mixture will be thick. Form the mixture into 4 round patties 3" across.
Step 3
In a heavy skillet, melt 4 Tbsp. (½ stick) unsalted butter over medium heat just until foamy. Add the croquettes and cook until golden brown on both sides, about 3 minutes per side. Serve hot.
Recipe notes
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