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Ingredients
- 1/4 c. Margarine
- 1/4 c. All-purpose flour
- 1 c. Non-dairy creamer
- 1/2 tsp Salt
- 1/8 tsp Pepper
- 2 c. Leftover chopped cooked chicken
- 1 x Egg, beaten
- 1 Tbsp. Non-dairy creamer
- 1/3 c. All-purpose flour
- 1 c. Soft bread crumbs Vegetable oil
Directions
- Heat margarine in a heavy saucepan over low heat; add in 1/4 c. flour, stirring till smooth. Cook 1 minute, stirring constantly. Gradually add in 1 c. creamer; cook over medium heat, stirring constantly, till thickened and bubbly. Stir in salt and pepper. Remove from heat; stir in chicken.
- Covered and refrigerateabout 1 hour. Shape chicken mix into 6 balls or possibly logs.
- Combine egg and 1 tbsp creamer; mix well, and set aside. Dredge croquettes in 1/3 c. flour; then dip into egg and lowfat milk mix, and coat each croquette with bread crumbs. Fry croquettes in deep warm oil 370 degrees for 3-5 min or possibly till golden. Drain croquettes on paper towels.
- Yield6 servings.
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