White Sauce Croquettes

White sauce because we were bored of potatoes and bread and lentils. So, tried this new base for croquettes and it was a hit instantly! Though the mixture is very soft and sticky initially but when you keep it in fridge for an hour it becomes easy to handle and you make shapes of your choice.

I have used chicken and spinach filling but again, you're free to throw in whatever you want!

White Sauce Croquettes Recipe

Ingredients:

For base:

1 cup all purpose flour
1/2 stick or 4 tablespoons butter
1 1/2 cups full cream milk
1 cup grated cheese
3-4 cloves of garlic
1/4 teaspoon chili flakes
1/2 teaspoon black pepper powder
1/2 dried oregano

For filling:

1 cup chopped spinach
1 cup shredded chicken
1/2 cup boiled sweet cornkernels
2 tablespoons finely chopped onion
1/2 mixed vegetables of your choice like carrot, bell peppers, mushrooms, green beans etc.
2 tablespoons hot and sweet sauce
1 teaspoon ginger-garlic paste
1 tablespoon oil
1/2 teaspoon salt

For coating:

Beaten egg
Seasoned flour
Bread crumbs

Method:

1. Heat oil in a pan and add ginger garlic paste, hot and sweet sauce and salt and then add rest of the ingredients for filling and saute well till everything is crisp.

2. Remove from the fire and let the mixture cool down completely.

3. Now prepare white sauce for base. Heat butter in a pot and put in grated garlic cloves. As the garlic turns slightly golden Add chili flakes, pepper powder and oregano and then immediately add the flour and whisk well. Slowly mix in the milk to form a smooth mixture. Let it cook for a minute on high flame with continuous stirring. Turn off the flame and add one cup grated cheese. Mix well.

4. Once the sauce is cooled down a bit, add in the prepared filling and mix well then keep in the fridge for an hour so that it becomes thick and pliable.

5. Take out of the fridge and make croquettes shapes. Immediately roll in Seasoned flour keep in a tray. Repeat till you are done with all the mixture.

6. Now dip the croquettes in beaten egg on by one and roll in the bread crumbs.

7. Freeze for half an hour and then deep fry till golden. Serve warm.