Chicken croquettes are slightly more complicated to make than most Tapas. They are worthwhile in any case.
Cut the poultry fillet into approximately 1-inch pieces.
Fry the meat in a skillet over medium heat.
Peel the garlic, add into the mix and fry for one minute.
Melt the butter in a small saucepan. Sprinkle about 4-5 tablespoons of flour and brown, stirring constantly. Then slowly pour in the milk and continue stirring. Simmer until a thick mixture is formed (about 5-8 minutes).
Puree the pieces of meat with a puree stick and pour into the saucepan and stir into the mixture. Season with salt and pepper. Leave the whole mixture in the fridge to cool for about half an hour.
Whisk the eggs together in a shallow dish. Put the remaining flour in another dish is. Put the bread crumbs (or crumble wheat roll into bread crumbs) into another dish.
After the dough has rested long enough form all the croquettes with your hands.
First roll the croquettes in flour, then egg and finally in the breadcrumbs until it has a thick batter.
Heat the sunflower oil in a pan with high sides to a maximum of 175 °. You can use olive oil instead of the sunflower oil. You should not let the oil become too hot.
Put 3-4 croquettes into the oil and fry for 3-4 minutes until golden brown. Do not put the croquettes in the fat all at once, otherwise it gets cold and the baking time is longer, and will the croquettes will absorb more fat.
The croquettes are served hot on a plate, but they also taste good cold.
You can add ground almond slices.
Instead of poultry meat, you can also use all kinds of meat or fish.
Preparation time: about 45 minutes and rest time of the dough 30 minutes.