Chicken Potato Croquettes

These Chicken and Potato Croquettes will be everyone’s favorite. #HappyCookingToYou #FoodFusion #Rafhan

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  • Rafhan corn oil 2 tbs
  • Pyaz (Onion) chopped 1 medium
  • Chicken boiled & shredded 350g
  • Lal mirch (Red chili) crushed ½ tbs
  • Lehsan powder (Garlic powder) 1 tsp
  • Italian seasoning 1 tsp
  • Maida (All-purpose flour) 2 tbs
  • Doodh (Milk) ½ Cup
  • Anday (Eggs) 2
  • Aloo (Potatoes) boiled ½ kg
  • Anday ki zardi (Egg yolks) 2
  • Makhan (Butter) 2 tbs (room temperature)
  • Kali mirch (Black pepper) crushed ½ tbs
  • Namak (Salt) ½ tbs or to taste
  • Hara dhania (Fresh coriander) chopped 2 tbs
  • Cheddar cheese grated ½ cup
  • Mozzarella cheese grated ½ cup
  • Maida (All-purpose flour) sifted 1 Cup or as required
  • Bread crumbs 1 Cup or as required
  • Rafhan corn oil for frying


In a wok,add corn oil,onion & fry until light golden.

Add boiled & shredded chicken & mix well.

Add red chilli crushed,garlic powder,italian seasoning & mix well.

Add all-purpose flour,mix well & cook for 2 minutes.

Add milk,mix well & cook until dries up (2-3 minutes) & let it cool down.

Remove egg yolks from eggs & set aside for later use.

In a bowl,add boiled potatoes & mash well with the help of masher.

Add reserved egg yolks,butter,black pepper crushed,salt,fresh coriander & mix well.

Now add cooked chicken mixture,cheddar cheese,mozzarella cheese and mix until well combined.

Grease hands with oil,take a mixture (45g) and make croquettes of equal sizes (Makes 25) & freeze for 1 hour.

In a bowl,add reserved egg white and whisk well.

Now coat croquettes in all-purpose flour then dip into beaten egg whites and coat in breadcrumbs.

In a wok,add rafhan corn oil,heat it and fry croquettes on medium low flame until golden brown.

Can be stored in freezer for up to 1 month. 

Recipe By: Seema Hanif

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