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If you want to make a classy appetizer with a bit of Spanish flair for your next get-together, try out this recipe for potato and chicken croquettes. Perfect for a tapas spread, this dish also makes a delicious entree for a light meal. We love traditional ham and potato croquettes, but this fun twist gives the classic version a run for its money. To save time we use leftover mashed potatoes from the previous night’s dinner and a rotisserie chicken from the supermarket deli. Once we fry up these tasty morsels, we get ourselves a creamy dip to accompany it – we like tzatziki or ranch dressing – and go to town!

Serves 8

1 hour active; 1 hour inactive

  • 2 cups cooked chicken, minced
  • 1/2 cup ham, minced
  • 2 cups leftover mashed potatoes
  • 2 eggs
  • 1/2 teaspoon nutmeg
  • 4 tablespoons olive oil
  • 1/2 cup flour
  • 1 cup breadcrumbs
  • 1/2 cup vegetable oil
  • salt and pepper, to taste
  1. Heat olive oil over medium heat in a large skillet. Add chicken, ham, nutmeg, salt and pepper.
  2. Cook for about 3 minutes. Remove from heat and add prepared mashed potatoes and 1/4 cup flour, stirring until blended.
  3. Transfer chicken and potato mixture to a bowl, and cover with plastic wrap. Allow to chill in refrigerator for 1 hour.
  4. Form chicken and potato mixture into 16 balls about the size of golf balls.
  5. Crack eggs into a small bowl, and beat lightly with a fork.
  6. Pour remaining flour into a second bowl and breadcrumbs into a third.
  7. Quickly dip each ball into the eggs, then dredge with flour.
  8. Roll each ball in breadcrumbs, then transfer to an oven-safe dish.
  9. Preheat oven to 300º F.
  10. In a large skillet, heat vegetable oil. Working in small batches, brown croquettes on all sides.
  11. Place each batch of browned croquettes in the oven to keep warm until all batches are cooked. Serve warm, with your choice of dip.

Recipe adapted from Food And Wine

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