Chicken Rondelettes

Yield: 6 large croquettes

Ingredients

• 3 slices whole wheat bread
• 1/4 cup milk
• 2 1/2 cups coarsely chopped chicken or turkey
• 1 cup coarsely chopped onions
• 2 eggs
• 1 teaspoon thyme
• Salt and pepper to taste
• 2 cups seasoned bread crumbs
• 3 tablespoons fresh chopped parsley
• 2 tablespoons paprika
• 3 tablespoons sweet butter, melted
• Vegetable oil, as needed for frying
• 1 tablespoon sweet butter

Instructions

1. Cut crusts off bread and reserve for another use. Soak bread in milk for 10 minutes. Squeeze dry and shred.
2. In a separate bowl, combine 1 1/2 cups chicken or turkey, bread, onions, eggs, thyme, salt and pepper. Toss well.
3. Place mixture in a food processor with the steel blade. Using pulse action, process until mixture is well blended but not pureed.
4. Fold in remaining cup of chicken or turkey. Cover and chill for 1 hour.
5. Combine bread crumbs, parsley, paprika and melted butter in a pie plate. Stir well with a fork.
6. Shape chilled turkey mixture into 6 large patties.
7. Coat in bread crumb mixture and return, covered, to refrigerator for 1 more hour.
8. Place about 1/2 cup oil and 1 tablespoon butter in skillet over medium heat.
9. Cook patties, 3 at a time, 7 minutes on one side, 5 minutes on other side. They should be golden.
10. Keep warm in 300 degree F oven and repeat with remaining patties.
11. Serve hot, with gravy if desired.

Notes

These may be frozen. Reheat in a hot oven.

Posted by bettyboop50 at Recipe Goldmine May 14, 2001.