Savory Caesar Salad Croquettes for an Elevating Treat

Delicious Caesar salad croquettes, combining tender chicken and vibrant flavors, perfect as an appetizer.

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Prep Time 30

Cook Time 20

Chilling Time 1

Total Time 1 50

Servings: 4 croquettes

Course: Appetizers

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

500 g Chicken Thigh Substitute with chicken breast for a leaner option.
500 ml Chicken Stock Use vegetable stock for a vegetarian option.
50 g Unsalted Butter Substitute with olive oil for a dairy-free version.
50 g Plain Flour Gluten-free flour can be used as a substitute.
50 g Parmesan Cheese Use nutritional yeast for a vegan alternative.
4 pieces Anchovies Omit for a vegetarian version or replace with capers.
1 clove Garlic Clove Can use garlic powder as an alternative.
30 g Parsley Substitute with chives for a different flavor.

For the Dressing

1 piece Egg Replace with a flax egg for a vegan option.
30 ml White Wine Vinegar Apple cider vinegar can be used as a substitute.
1 tbsp Dijon Mustard Yellow mustard can be used as a substitute.
60 ml Olive Oil Any neutral oil works as a substitute.
1 tbsp Worcestershire Sauce Coconut aminos can be used for a gluten-free and vegetarian version.

For Serving

100 g Lettuce and Spinach Any leafy green can serve as a substitute.
100 g Breadcrumbs Use panko for extra crunch or crushed cornflakes for a gluten-free option.

Equipment

saucepan
blender
deep frying pan
Baking sheet

Method

Preparation Steps

Prepare the Chicken Filling: Poach chicken thighs in seasoned chicken stock for 12–14 minutes until cooked. Cool, chop, and reserve stock.
Make the Béchamel: Melt butter, whisk in flour to create a roux, then add reserved stock until thickened. Blend in Parmesan, anchovies, garlic, chicken, and parsley. Chill.
Make the Caesar Dressing: Blend egg, vinegar, and mustard. Slowly add olive oil to emulsify, then blend in anchovy paste, Parmesan, Worcestershire sauce, and lemon juice.
Shape and Coat Croquettes: Roll filling into balls, dredge in flour, dip in egg, and coat with breadcrumbs.
Cook Greens: Blanch greens in boiling water, then transfer to ice bath. Puree until smooth.
Fry Croquettes: Heat oil to 180°C, fry croquettes until golden brown. Drain on paper towels.
Plating: Swirl greens puree on plates, place croquettes on top, drizzle with dressing, and garnish with Parmesan and cress.

Nutrition

Serving: 1croquetteCalories: 250kcalCarbohydrates: 15gProtein: 15gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

Chill the filling for easier shaping. Store leftovers in the fridge for up to 2 days. Reheat in the oven for best texture.

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