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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium saucepan, melt the butter over medium-low heat. Whisk in 6 tablespoons flour and cook, whisking, for 1 minute. Gradually whisk in the milk, lower the heat and continue to whisk until the sauce thickens and turns glossy, 1 to 2 minutes. Stir in the thyme and nutmeg, then add the chicken; season with salt and pepper. Refrigerate until firm, at least 2 hours or overnight. | 2. Pour the remaining flour and the cornflakes onto separate plates. In a shallow bowl, beat the eggs. Shape heaping tablespoons of the chilled meat mixture into 2-by-1-inch cylinders and place on a parchment-paper- lined baking sheet. Coat each one with flour, dip into the eggs, then coat with the cornflakes; transfer to the baking sheet. | 3. In a large skillet, heat the oil over medium-high heat. Working in batches, add the croquettes and fry until golden-brown, 2 to 3 minutes. Using a slotted spoon, transfer to paper towels to drain. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
flour	1 1/4	cups		722.85	158.2567	11.7512	2.8045
milk	1	cup		148.84	11.6632	7.686	7.9788
thyme	1/4	teaspoon	chopped	0.20199999999999999	0.0489	0.0111	0.0034
nutmeg	1	pinch		0.7219	0.0678	0.008	0.0499
chicken dark meat	1 1/4	cups	chopped cooked	-	-	-	-
salt pepper				-	-	-	-
corn flake	4	cups	crushed	399.84	98.5712	6.608	1.0192
egg	3			214.5	1.08	18.84	14.265
vegetable oil	2	cups		3758.32	0.0	0.0	436.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.