- 1 Boneless Chicken Breast, seasoned and cooked as desired
- 1 Pound (about 5 medium) White Potatoes
- 2 Garlic Cloves, diced
- 2 Eggs
- 1/4 Cup Fresh Cilantro, coarsely chopped
- 1/4 Cup Hard Cheese, like Queso Enchilado or Parmesan
- Salt, to taste
- Freshly Ground Black Pepper, to taste
- About 1/2 Cup Flour
- Vegetable Oil, for frying
Green Sauce Ingredients:
- 4 Large Tomatillos, husk removed and rinsed
- 2 Serrano Chile Peppers
- 1 Small White Onion, coarsely chopped
- 2 Garlic Cloves
- 1/4 to 1/2 Cup Fresh Cilantro, or to taste
- 1 Tablespoon Vegetable Oil
- 1 Tablespoon White Sugar, or as needed
- 2 Teaspoons Chicken Bouillon Powder
- Salt, to taste
- 2 Small Zucchinis, halved lengthwise and sliced, optional
Peel and cut theinto cubes. Boil in salted water along with the garlic cloves until soft.
Drain, then mashlightly, and set aside to cool.
Once theare cool, add the shredded , eggs, cilantro, cheese, and salt and pepper to taste. Mix well.
Place the flour in a medium bowl or plate.
Form a small patty with the-potato mixture.
Place in the flour and coat thoroughly, removing any excess flour.
In a large skillet set over medium-high heat, add oil to about 1/4-inch deep. Transfer the patty to the hot oil.
Cook until golden brown and flip.
When the other side is golden brown, transfer the croquette to a large plate lined with paper towels to drain.
Repeat steps to make croquettes with the remaining-potato mixture.
This makes about 18 croquettes.
Serve hot, topped with the zucchini in green sauce (follows), or garnish as desired.
Note: For another tasty option (tortitas de papa con atun), substitute two cans of tuna packed in oil for the shredded. Just drain the tuna and follow the above. Or, to make simple tortitas de papa, just eliminate the .
Green Sauce Directions:
Cut thein half and place them along with the on a foil-lined broiler pan.
Roast them under the broiler until softened and skins are blackened, about 5 to 7 minutes. Set aside to cool.
Remove the stems from the chile peppers. In a blender, combine the, , onion, garlic, and cilantro, and blend until smooth.
Heat the oil in a medium saucepan set over medium-high heat. Pour the green sauce into the pan and bring to a boil.
Reduce the heat to low and simmer about 5 minutes.
Add sugar as needed to balance out the acidity of the. Add the bouillon powder and salt to taste. Adjust seasonings as desired. Add the zucchini.
Simmer another 5 minutes or so, stirring occasionally, until the zucchini is tender.
Keep the sauce warm. Pour it over theand potato croquettes and serve.
Posted by Lindsay