Step 1

For sauce--melt the butter over medium heat in a medium saucepan. Which in flour, salt, pepper and dry mustard (if using). Gradually add hot milk, while whisking until well blended and there are no lumps. Cook, whisking constantly, for 1 minute. Remove from heat and set aside too cool slightly.

Step 2

In a large bowl, mix chicken, onion, celery, bell pepper, salt and pepper.

Step 3

Add the cooled white sauce and mix well.

Step 4

Beat the egg with the 2 tbs water.

Step 5

Form the chicken mixture into balls about the size of a ping pong ball. Dredge in the bread crumbs, then dip in the egg and dredge again with the bread crumbs. Place in the refrigerator while you heat the oil.

Step 6

Heat about 2-inches/5 cm of oil in a dutch oven to 350F/180C. Add the croquettes to the hot oil and fry about 1-2 minutes each side or until golden brown. Drain on paper towels.