There are countless variations of croquettes; including fillings featuring mashed potatoes, cheese, seafood, pork, ground beef and in this case diced chicken thighs. Hormel has taken the labor and yield loss out of the equation with their Fire Braised Chicken Thighs, which we use in this recipe.

Serve 3 or 4 croquettes per order

INGREDIENTS

For the Croquette:

• 6 oz Hormel Fire Braised Chicken Thighs, chopped (Item #7777)
• 1 cup Queso Blanco, shredded (mild cheddar is a good substitute)
• 1/2 cup cream cheese, softened at room temperature
• 1/2 cup red onion, fine dice
• 1/2 cup celery, fine dice
• 1/2 bunch fresh cilantro, rough chop
• 1 oz white balsamic Vinegar
• 2 oz Franks Red Hot sauce
• 1 ea whole egg
• 1 tbsp Dijon mustard
• Salt & Pepper to taste
• Panko to tighten mix
• For breading, flour, egg wash & panko

For the Sour Cream Dip:

• 1 cup sour cream
• 3 ea scallions, thin slice
• 1/2 tsp smoked paprika
• 1 lime zest & juice of
• Salt & Pepper to taste

DIRECTIONS

1. In mixing bowl, incorporate all croquette ingredients except for panko, mix until all ingredients are well incorporated. Add Panko to the croquette mix to desired tightness of mix. Keep in mind that by adding too much Panko to your mix the finished product may be a bit dense and on the dry side.When using Panko to tighten I normally add in small quantities (for this recipe start with 1/2 cup) and allow to rest/absorb for 10 minutes before deciding weather or not to add more. Mix should be moist but tight enough to form and work through breading procedure.
2. Form mix into small rounds, about 1.5 oz each, allow rounds to chill for at least 30 minutes; mix will tighten under refrigeration making for an easy flow when breading. Continue to bread croquettes.
3. Mix all ingredients for sour cream dipping sauce. Adjust seasoning to your specifications.
4. Fry at 300 until golden brown, season as desired and serve with smoked paprika sour cream for your dipping enjoyment.

Chef’s Note: 

• Perfect for appetizer or bar bites menu. Make croquettes bite size (3/4 oz) for use a cocktail reception appetizer.

INGREDIENTS
Serves: 100

24 lbs fresh, peeled coarsely shredded sweet potatoes item #16015
13 lbs 12 oz canned low-sodium garbanzo beans with liquid
2 cups vegetable oil
2 tablespoons, 2 teaspoons salt
2 tablespoons, 2 teaspoons granulated garlic
3 1/2 cups finely diced, fresh green onion
1 tablespoon, 1 teaspoon ground black pepper
2 tablespoons, 2 teaspoons onion powder
2 tablespoons, 2 teaspoons ground cinnamon
1 cup enriched all-purpose flour

DIRECTIONS

1. 1. Spread shredded sweet potatoes evenly on a sheet pan (18″x26″x1″) lightly coasted with pan release spray – use 4 pans.
   2. Bake sweet potatoes until slightly tender, do not over cook. Convection oven: 350˚F for 15 minutes.
   3. Puree garbanzo beans, including the liquid, in a food processor to a smooth consistency.
   4. Combine sweet potatoes, pureed garbanzo beans, oil, salt, garlic, onions, pepper, onion powder, cinnamon and flour. Mix well.
   5. Refrigerate at 40˚F for 40-50 minutes to make tots easier to form.
   6. Using a No. 40 scoop, place mixture 1-inch apart on sheet pan (18″x26″x1″) lined with parchment paper and lightly coated with pan release spray. Use 8 pans, Make 600 tots.

Serving: 6 tots provides, 3/8 cup red/orange vegetable and 3/8 other vegetable. The legumes in this recipes contribute to the other vegetable subgroup and not the meat/meat alternative component.