Potato Cream Filled Croquette

Potato Cream Filled Croquette

This cream croquette is made with chicken tenders and potatoes. Adding potatoes to the filling makes it easier to deep-fry.


Chicken tenders
150 g
Fresh button mushrooms
Salt and pepper
to taste
to taste
50 g
★Cake flour
4 tablespoons
400 ml
to taste
to taste


1. Make the white sauce with the ★ ingredients. Refer to Recipe ID: 618938.
2. Microwave the potatoes, then mash. Mince the onion and mushrooms. Boil the chicken and then shred.
3. Put the butter into the frying pan and cook the onion and mushrooms. Add the chicken and season with salt and pepper.
4. Stop the heat and pour in the white sauce. Add the potatoes. Thinly spread a metal tray with butter and pour in the mixture. Once cool, chill in the refrigerator for 1 hour.
5. Divide the chilled Step 4 into 8 sections. Spread oil on your hands and form into small barrel or oval shapes. Dip each one first in flour, then in egg, and lastly coat with panko. Let sit in the refrigerator for 15 minutes.
6. Deep-fry in 180℃ oil until crispy and golden brown.
7. Standard Pork Filet Cutlets Recipe ID: 1729876. Sesame Sauce for Breaded Pork Cutlets Recipe ID: 1880400.

Story Behind this Recipe

These croquettes are a standard dish in our home.