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Chicken Croquettes (Gluten-free, Dairy-free, Egg-free)

Posted Feb 02 2011 5:00pm

If there is one thing that really gets me fired up, it’s paying for overpriced organic “kid” food when I know I can make it myself.  Don’t get me wrong, I’m all for the convenience of pre-made food when I’m in a bind.  We keep our freezer stocked with a few options just in case I get tired of cooking (yes, it happens).  But I don’t like paying nearly 7 dollars for a box of frozen organic chicken fingers at Whole Foods when half the time Kula Baby doesn’t even like them.  He likes the idea of crunchy chicken fingers but the taste is often lacking in pre-made, store-bought varieties.

Who else hates the name chicken fingers?

So gross.

The other night I was inspired to create my own “chicken fingers” but I refuse to call them chicken fingers so my husband named them…CHICKEN CROQUETTES!

Both of my men LOVED them.  Kula Baby requested them for days and was elated I was serving him something he could dip in ketchup.  It’s the simple joys in life for a 2-year-old.  Crunchy chicken croquettes and ketchup.  Yum.

Chicken Croquettes

Ingredients:

1 breast organic chicken, cooked (bake covered at 375 degrees for 45 min, season with salt and pepper and put 1/4 cup veggie broth in bottom of dish.)

2 cups cooked brown rice

2 small/medium red potatoes, peeled and sliced thinly

1 tablespoon butter (optional–this adds dairy)

1/4 cup rice milk

1 1/2 cup breadcrumbs (I use rice chex made by Health Valley to keep these gluten-free.  Just put them in a ziploc bag and smash them up.  Kula Baby usually handles the smashing part for me.)

4 tablespoons gluten-free flour

1/2 teaspoon baking powder

1 teaspoon salt

1 clove of garlic, chopped

1/8 teaspoon each: paprika, chili powder, garlic powder

1 dash of hot sauce (I used the trader joe’s variety, this is optional)

Directions:

Steam the sliced potatoes in a steamer basket for 10 minutes until soft and set aside.

Slice up the cooked chicken and place it in the food processor.  Pulse for a few minutes to shred the chicken.  Add 1 cup of rice, potatoes, 1/4 cup rice milk, salt, clove of garlic, spices, hot sauce, baking powder and flour.  Blend until you have a nice chunky mixture working.

Place mixture in large bowl.

Add 1/2 cup breadcrumbs (you can add more if your mixture seems too thin but remember it will thicken up a bit as it sits).  Add the remaining cup of rice and stir to combine.  (NOTE: If your child is sensitive to texture you may choose to blend the second cup of rice instead.)

Let mixture stand for 5 minutes.  It will thicken as you wait.

In a small bowl place the remaining breadcrumbs.

Form small ball of the chicken mixture with your hands.  Roll the ball in breadcrumbs to coat.  Place on greased cookie sheet.  Repeat until all the mixture is used.

I sprayed my croquettes with olive oil spray before putting them in the oven.  This helps them bake up golden brown.

Bake at 400 degrees for 15-20 minutes until golden brown.

Dip in ketchup or another sauce of your choosing.

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