Possum’s Recipe Book

Croquettes of Chicken and Carrots with Parsley Sauce & Spinach

Serves 4-6

225g cold chicken – chopped finely
1 slice cooked bacon – chopped finely
1tsp butter
1tbsp plain flour
1tbsp milk
1tsp lemon juice
6 button mushrooms – cut into small cubes
Sea salt
Black pepper
1 egg
Olive oil


Melt the butter in a non-stick saucepan add the flour and stock and cook well.
Stir in the chicken and bacon milk, lemon juice and mushrooms.
Season to taste with salt and pepper.
Turn out onto a plate to cool.
Make into cork-shaped croquettes.
Coat carefully with egg and then breadcrumbs.
Fry in a little oil until brown all over.

Serve with Carrots and Parsley Sauce and baby spinach leaves