Chicken Croquettes and Camelina Mayo

Chicken Croquettes

3 Nantes carrots, coarsely chopped

½ white onion, cut into large chunks

2 cups (500 ml) spinach

700 g chicken breasts

3 tbsp (45 ml) spices of your choice

½ cup (125 ml) leftover cooked rice

¼ cup (60 ml) grated Parmesan cheese

2 tbsp (30 ml) gluten-free flour (or flour of your choice)

2 tbsp (30 ml) Signé Caméline virgin camelina oil

Mayonnaise

1 egg

1 tbsp (15 ml) La Mielleuse des Fit Sauces

1 tbsp (15 ml) salt

1 cup (250 ml) Signé Caméline Virgin camelina oil

1 whole lemon (zest & juice)

1 tbsp (15 ml) ground pepper

1. Place the carrots, onion and spinach in a food processor. Chop into small pieces and transfer to a bowl.
2. Still in the food processor, add the chicken, spices, rice and Parmesan. Puree as smoothly as possible.
3. Transfer to the bowl with the chopped vegetables. Add the flour and season with salt and pepper. Mix well to make the mixture as smooth as possible.
4. Using wet hands, shape 12 croquettes and place on a baking tray.
5. Add the camelina oil to coat the croquettes. Cook on the BBQ at 350°F for 3 minutes on each side. Set aside.
6. Place the egg, La Mielleuse des Fit Sauces, salt and camelina oil in the glass of the mixing attachment.
7. Place the mixer foot on the bottom of the glass and pulse for 10 seconds without moving. Then pulse for 10 seconds more, this time moving up and down.
8. Transfer the mayo to a bowl and add the lemon and pepper. Mix well.
9. Serve the chicken croquettes with the mayo.

Tips:

Put your croquettes in the fridge for 15 minutes before coating them in oil and cooking them on the BBQ. This step will help your croquettes stay intact throughout cooking!

Recipe credit: Le Fit Cook