The inside is flavorful and cheesy, and the outside is super crispy.
ensure to cook two batches, as the first one will surely be gone in just a few minutes.
Next, add chopped garlic and cook until fragrant.
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Toss finely chopped green and red chilies.
Step 2:
Stir in all-purpose flour and chicken stock until smooth.
Step 3:
Add shredded chicken, then season with salt, pepper, and nutmeg.
Saute for about a minute or two until all ingredients are well combined.
Once done, remove it from the heat and let it cool.
Step 4:
Mash the boiled potatoes in a big bowl.
Next, add the butter, lemon juice, mozzarella cheese, cheddar cheese, and chopped cilantro.
Mix until well combined.
Step 7:
Grease the baking dish with oil.
Using a trigger-release ice cream scoop, portion out the mix in equal sizes.
Rub some oil on the palms of your hands and shape the croquettes.
Place in the greased baking dish.
Repeat with the remaining mixture.
Cover it with plastic wrap and freeze for an hour.
Place in a baking dish and repeat with the remaining croquettes.
Remove from heat ad place in a strainer to remove excess oil and allow it to cool.
Insert a bamboo cocktail skewer to keep it all in place, then add cilantro.
