Chicken croquets with Kombu, milk and egg free
- 30g of onion or spring onions
- 60g of extra virgin olive oil
- 95g of wheat flour
- 400g of chicken stock
- Nutmeg, salt
- 80-100g of cooked and chopped chicken (it can be used to make the stock)
- 3 spoons of Yolanda flour
- Oil for frying
- 150 g of algae hydrated Kombu is equivalent to 19 g of alga dehydrated Kombu
- Recipe type: Meat
- Preparation time: 8 hours 20 mins
- Cooking time: 21 mins
- Total time: 8 hours 41 mins
- Portions: 6
Cooking with dehydrated seaweed
- 1. Put the seaweed in a pan
- 2. Add water, covering it completely
- 3. Hydrate for 1 hour
- 4. Remove the water and drain
NOTE: Kombu seaweed in strips increases in weight 16 times and Kombu seaweed in sheets 7 times.
- 1. Chop the onion. If you doing it with Thermomix, put the onion and oil in the glass and programme 3 seconds / speed 4.
- 2. Add the oil and sauté for 3 minutes. With Thermomix, 3 minutes/ temperature Varoma / speed 1.
- 3. Add the flour and sauté for 3 more minutes. With Thermomix, add the flour carefully, so that it falls between the blades. Programme 3 minutes / temperature Varoma / speed 2.
- 4. Add a bit of chicken stock and stir. Heat up again and add more stock. Repeat this step until you have added all the stock. If it turns out lumpy, so not worry - you can put the mixture in a blender. Add the nutmeg and salt and maintain a low heat while you stir. Let it come to a boil.
- 5. With Thermomix, add the stock, nutmeg and salt and programme 5 minutes / 100°C / speed 4.
- 6. Add the chopped meat and Kombu seaweed and mix with a spatula.
- 7. To form the croquets, you have to wait for the mixture to cool. If you are going to mould the mixture (only with a spoon or your hands) you can tip the mixture onto a tray and cover it with cling film (so that it does not dry out and form a crust). To make the croquets more quickly and easily, you can tip the mixture into a pastry bag and seal with a kitchen peg. In any case, you have to wait for the mixture to cool and leave it for at least 8 hours in the fridge.
- 8. Form the croquets.
- 9. Put Yolanda flour on a deep dish and add water until a thick paste forms, as if it were béchamel sauce. Put the breadcrumbs on another dish. Roll the croquets first in the flour paste and then in the breadcrumbs.
- 10. Put oil in a pan. There has to be quite a lot so that the croquets are covered. Heat to 180ºc and fry the croquets until they are golden. Drain the excess oil and leave them on kitchen paper.
- You can freeze them once they are bread-crumbed. To fry them it not necessary to defrost them first.