Boiled chicken croquettes on beetroot puree - Savoury Trips

Name: Boiled chicken croquettes on beetroot puree - Savoury Trips
Ingredients: BEETROOT PUREE:; 2 medium sized beetroots; 1 orange juice; 150 gr goat cream cheese; 1 shallot onions; 2 spoons of olive oil; salt, pepper; CHICKEN CROQUETTES:; 100 gr of chicken meat (boiled, roasted); 50 gr of butter (room temperature); 2 anchovies; 30 gr red onions; handful of parsley leaves; handful of coriander; ½ of a garlic clove; 2 lemon juice; salt, white pepper; handful of ground pistachio (or some other stone fruit); A bit of vinegar; BREADING MIXTURE:; 4 egg whites; bread crumbs; flour; oil to fry/bread; Clean the beetroot, wrap in aluminum foil and bake in the oven at 180-200°C for 30-45 minutes.; In the meantime, blend all the croquette ingredients together. Fill the piping bag and fill the molds. Put the mold in the freezer and wait until the croquette mixture tightens.; Once the beetroot is baked, pull it out of the oven, and leave it to cool down, then peel it and cut it into pieces.; Take the baked croquettes out of the oil and put them on a napkin so that the excess greasiness is removed.; The puree is done, and the croquettes are baked. What's left is to choose the plate, and serve everything with edible flowers or microgreens.; You can do it like I did it, or you can improvise on your own 🙂

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The chicken croquettes are all you need while watching your favorite series or movie. They are as contagious as popcorn.

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Ingredients

BEETROOT PUREE:
2 medium sized beetroots
1 orange juice
150 gr goat cream cheese
1 shallot onions
2 spoons of olive oil
salt, pepper
CHICKEN CROQUETTES:
100 gr of chicken meat (boiled, roasted)
50 gr of butter (room temperature)
2 anchovies
30 gr red onions
handful of parsley leaves
handful of coriander
½ of a garlic clove
2 lemon juice
salt, white pepper
handful of ground pistachio (or some other stone fruit)
A bit of vinegar
BREADING MIXTURE:
4 egg whites
bread crumbs
flour
oil to fry/bread
Clean the beetroot, wrap in aluminum foil and bake in the oven at 180-200°C for 30-45 minutes.
In the meantime, blend all the croquette ingredients together. Fill the piping bag and fill the molds. Put the mold in the freezer and wait until the croquette mixture tightens.
Once the beetroot is baked, pull it out of the oven, and leave it to cool down, then peel it and cut it into pieces.
Take the baked croquettes out of the oil and put them on a napkin so that the excess greasiness is removed.
The puree is done, and the croquettes are baked. What's left is to choose the plate, and serve everything with edible flowers or microgreens.
You can do it like I did it, or you can improvise on your own 🙂