Crispy Chicken and Vegetable Croquettes (Croquetes De Rostit)

These croquettes are delicious and easy to make.

They are a great way to use up leftover chicken and vegetables.

They can be made ahead of time and frozen for later.

These croquettes are fried, which makes them high in calories and fat.

They should be enjoyed in moderation as part of a balanced diet.

These croquettes contain protein and vegetables, which are important for a healthy diet.
They can be made with whole grain breadcrumbs to add fiber.

	4 boneless skinless chicken thighs
	1 small onion , coarsely chopped
	1 leek , white and light green parts only , cut into 1-inch lengths
	1 carrot , cut into 1-inch chunks
	1 garlic clove
	1 tablespoon olive oil
	1 tablespoon Madras curry powder
	salt & freshly ground black pepper
	2 cups whole milk
	1/2 cup unsalted butter
	3/4 cup all-purpose flour , plus more for dusting
	about 1 quart vegetable oil , for deep frying
	2 eggs
	1 cup dry breadcrumbs

1.	In a medium saucepan, combine chicken thighs, onion, leek, carrot, garlic, olive oil, curry powder, salt and pepper, and cover with enough water to cover by an inch.
2.	Bring to a boil over medium-high heat then reduce heat to medium-low and simmer for 25-30 minutes.
3.	Remove the chicken from the saucepan and shred it.
4.	In a large saucepan, heat milk and butter together over medium heat until the butter has melted.
5.	Add the flour and stir continuously until the mixture thickens and comes together into a ball.
6.	Cook for 3-4 minutes, stirring constantly to prevent lumps from forming.
7.	Remove the pan from heat and stir in the shredded chicken and season to taste with salt and pepper.
8.	Pour the mixture into a flat dish and cover with plastic wrap.
9.	Refrigerate until the dough is firm.
10.	Use a cookie scoop or spoon to form small balls from the dough and coat each ball with beaten eggs and then breadcrumbs.
11.	Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F.
12.	Deep fry the croquettes in small batches until they are golden brown.
13.	Drain on paper towels and serve hot.