Step 1

Chop 3 seconds/speed 5

Step 2

Put the deboned chicken into the TM5 Bowl

Step 3

Remove and set aside for later

Step 4

Rinse the TM5 Bowl

Step 5

Put onion in (and garlic if desired)

Step 6

Chop for 2 seconds/speed 5

Step 7

Scrape down sides of TM5 bowl

Step 8

Put butter and oil in the TM5 bowl

Step 9

Cook for 6 minutes/varoma/speed 1

Step 10

Add flour

Step 11

Cook 5 minutes/110°C/ speed 2

Step 12

Add milk, stock cube(s) (or stock paste or salt), nutmeg, black pepper and some parsley

Step 13

Mix 10 seconds/speed 6

Step 14

Then, Cook 6 minutes/120°C/speed 3

Step 15

Add chopped chicken and fold in: 20 seconds/speed 4

Step 16

Transfer the mixture to a large flat baking tray and spread to about 1.5cm thick and leave to cool

Step 17

Once cool, cover with plastic wrap and refrigerate for several (6-hours until chilled

Step 18

This will make forming the croquettes easier because you can turn the mixture out and cut into oblongs

Step 19

On a flat work surface dusted with flour, form croquettes into 2- to 2 1/2-inch (5- to 6.25-cm) long cylinders about 1 inch (2.5 cm) in diameter

Step 20

Lightly roll in flour

Step 21

Break the egg in a bowl and thoroughly whisk

Step 22

Place the breadcrumbs in another bowl

Step 23

Dip the croquettes in flour, then the egg (completely covering) and roll in breadcrumbs to completely cover

Step 24

Add oil to a skillet

Step 25

Heat at least 3/4 inch/2 cm of sunflower oil over medium-high heat

Step 26

Reduce the heat to medium-low

Step 27

Working in small batches that don’t crowd the pan, fry the croquettes, turning frequently, until they are golden on the outside and hot and creamy at the center, about 2 minutes

Step 28

Gently transfer them to absorbent paper towels to drain off excess oil

Step 29

Serve hot or at room temperature (as is the custom in Spain)