Beetroot and Carrot Soup
Transform leftover beetroot and carrot salad into this delicious soup. Jazz it up with a dash of cream and some garlic croutons.
Chicken Croquettes
These croquettes are a delicious way to use up leftover chicken or turkey.
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Ingredients
- 3 tablespoons butter
- 5 tablespoons flour
- 1 cup chicken stock
- 250g cooked chicken or turkey, shredded
- 1/4 teaspoon salt
- Pepper
- Dash of nutmeg
- 1/4 teaspoon Worcestershire sauce
- 1 cup dry breadcrumbs
- 2 egg whites, beaten
- Oil for frying
Method
- Melt butter in a frying pan. Stir in the flour and cook for two minutes.
- Gradually add the stock, stirring constantly until it is a smooth paste (like a roux).
- Mix in the chicken, salt, pepper, nutmeg and Worcestershire sauce.
- Spread onto a flat surface (eg a baking tin) and refrigerate until firm.
- Cut into 8 equal parts and form into cylinders.
- Roll the croquettes in breadcrumbs, then in the egg whites and once again in the breadcrumbs.
- To cook: deep fry for three to five minutes, pan fry or lightly spray with oil and bake in the oven until they are piping hot and the outside is golden.