Breaded Chicken Croquets with Spinach and Ricotta filling
3 - 4 people
600 g free range, organic chicken breast
300 g spinach
250 g ricotta cheese
20 g butter
200 g Gluten Free breadcrumbs
1 large (or 2 smaller) free-range egg(s)
1 large carrot
A couple of twists of salt and pepper
½ teaspoon powdered fenugreek
Begin by pre-heating your oven to 180 degrees Celsius. While it is heating, prepare the chicken breasts by removing any fat or sinew then cutting into large pieces and setting aside. Peel, top and tail a carrot then grate and set aside. Now wash the spinach and shake off any excess water before adding to a mixer with the ricotta and butter. Mix until you have a fine paste of spinach and ricotta then place on a bowl. Clean out the mixer and add a blade implement, then add in the chicken, carrot, fenugreek, salt and pepper and blend until the chicken is no longer lumpy (best not mix too fine if possible, so keep an eye on it and check whether the lumps are gone then stop).
You are now ready to put together the croquets. In a large bowl, pour in the gluten free breadcrumbs and leave last in line. In a separate wide bowl, break the egg and gently whisk until mixed, no need to make it fluffy you just want the egg white and yolk to mix together. Prepare a baking tray with baking parchment then you are ready to make the croquets. Take a 2-inch handful of the chicken mix, roll in the palms of your hands to form a ball then press down to spread it out (as thin as you can, but not so thin it breaks apart). Place your thumb in the middle and push up the sides, then add a teaspoon or two of the spinach/ricotta mix into the middle and seal the sides around it. When you have a ball roll it in the egg then in the breadcrumbs and place on the baking tray. Continue until all the chicken is used up, any remaining spinach/ricotta mix can be used to make a sauce. Place in the oven and bake/roast for 10 minutes then turn and replace to bake/roast for 10 minutes. Serve with roasted mixed vegetables.