Air-fryer roast chicken and onion croquettes
Total time5 h 40 min Includes the indicated waiting time How this time is calculated
Preparation excluding the indicated waiting: 35 min · Cooking: 1 h 5 min · Chilling: 4 h.
Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.
Servings6
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 5 h 40 min Includes waiting time How this time is calculated
Preparation excluding indicated waiting: 35 min · Cooking: 1 h 5 min · Chilling: 4 h. Approximate total; some tasks can overlap. Waiting does not require continuous work.
Recipe characteristics
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Recipe characteristics
Appetiser
Appetiser
More than 2 hours
Method
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Finely chop the onion and soften it in 50 g of the olive oil over medium-low heat for about 8 minutes. Stir in the flour and cook for 2–3 minutes. Reserve the other 12 g of oil.
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Gradually stir in the warm milk and chicken stock. Add the shredded roast chicken, salt, black pepper and nutmeg. Cook for about 12 minutes until the mixture thickens and pulls away from the pan.
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Spread the filling in a shallow container and cover the surface. Refrigerate once it stops steaming, within 2 hours, and chill for at least 4 hours.
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Divide into 24 croquettes about 3 cm thick. Beat the eggs; coat the pieces in breadcrumbs, egg and breadcrumbs again. Brush the outside with the reserved 12 g of oil.
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Preheat the empty air fryer for 5 minutes at 180°C. Cook three batches of eight spaced-out pieces for about 10–12 minutes each at 180°C, turning after 8 minutes. Check for 74°C at the centre; keep the uncooked pieces refrigerated.
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Rest for 2 minutes before serving four per person. The timing includes chilling and batch cooking, but not roasting the chicken beforehand.
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