Chicken And Potato Croquettes - cooking recipe

Ingredients

3 None medium potatoes, peeled, chopped
10.5 oz grilled chicken, finely chopped
1 x 12 oz can sweet corn
2 tbsp parsley, chopped
1 1/2 cups ready-made bechamel sauce (can substitute alfredo)
3/4 cup dried breadcrumbs
1.5 oz Parmesan, grated
1/2 cup all-purpose flour
2 None large eggs, lightly beaten
None None Vegetable oil, for deep-frying
None None Mayonnaise, to serve
None None Lemon wedges, to serve

Preparation

Place potatoes in small saucepan of salted water. Bring to a boil and cook for 4-5 mins, until just cooked through. Drain well.
Mix potatoes, chicken, sweet corn and parsley into bechamel sauce. Chill for 1 hour, until firm.
Shape 2 tbsp chicken mixture into log shapes. Combine breadcrumbs and cheese in dish. Gently coat croquettes in flour, dip into egg, then roll in breadcrumb mixture. Chill for 15 mins.
Heat oil in a large, heavy-based saucepan on medium, until a few crumbs sizzle as soon as they are added. Cook croquettes in 4 batches for 5-6 mins, turning, until golden. Drain on paper towels.
Serve warm with mayonnaise and lemon wedges.