Chicken & Potato Croquettes

By PineyCook

Ingredients

• 1 C. Mashed Potatoes (don't hate me, but I used instant potatoes!)
• 1/4 C. Onion, chopped and sauteed
• 1/2 tsp. Dried Parsley
• 1/4 tsp. Dried Thyme
• 1/2 C. Panko Breadcrumbs
• 1 Egg
• 1 Tbsp. Prosciutto, cut into small pieces
• 1 C. Cooked Chicken, cut into small pieces
• 2 Tbsp. Grated Romano Cheese
• Olive Oil

Details

Servings 4

Preparation

Step 1

In a large bowl, mix together all the ingredients.

In a skillet, heat about 2-3 Tbsp. Olive Oil over medium high heat.

While pan heats up, roll a 1 1/2 (or so) Tbsp. of the mixture into a ball with your hands, and then flatten slightly. Place medallion into the hot pan, being careful not get burned by hot oil, and let it cook on one side.

Repeat making medallions until the pan is full, leaving about 1/2" space between each croquette.

As each croquette cooks, flip gently when original side is well browned. Cook other side until similarly browned.
When croquettes are done, remove from pan and drain on paper towels. The medallions will stay relatively warm to cook the 2-3 batches on the stovetop. If you need more oil, pour it in 1 Tbsp. at a time and only allow it to heat briefly as you do not want the oil so hot that it burns the food without warming through first.

Serve warm. A dipping sauce would be excellent with these- anything from creamy to tangy to sweet would be appealing.