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CROQUETTES - CHICKEN - Chicken & Sweet Potato Croquettes with Red Pepper Relish
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| Tuesday, February 22, 2011 Bon Appétit: Chicken & Sweet Potato Croquettes with Red Pepper Relish Ingredients: For the Relish: | |
| 12-ounce jar | roasted red peppers, drained and diced |
| 3 tablespoons | fresh oregano, chopped |
| 2 teaspoons | fresh thyme, chopped |
| 3 tablespoons | hot pepper jelly |
| Pinch | salt |
| 1 | scallion, thinly sliced |
| For the Croquettes: | |
| 1 teaspoon | canola oil |
| 1 cup | uncooked shredded sweet potato |
| 1/2 cup | finely chopped yellow onion |
| 1/2 cup | finely chopped red bell pepper |
| 2 cups | finely chopped cooked chicken breast |
| turkey breast, alternative | |
| 2 teaspoons | lemon juice |
| 1/4 teaspoon | dried oregano |
| 1/4 teaspoon | dried thyme |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | ground black pepper |
| 2 large | egg whites |
| 1/4 cup | reduced-fat sour cream |
| 1/2 cup | plain breadcrumbs |
Directions:
To Prepare the Relish:
In a small bowl whisk together the red peppers, oregano, thyme, jelly, salt and scallions.
Set aside.
To Prepare the Croquettes:
In a large nonstick skillet over high, heat the oil.
Add the sweet potato, onion and red bell pepper.
Sauté until the vegetables are tender, about 5 minutes.
Transfer the vegetable mixture to a large bowl.
Wipe out the skillet and set aside.
Add the chicken (or turkey), lemon juice, oregano, thyme, salt and pepper, then stir to combine.
Add the egg whites and sour cream, then stir again.
Place the breadcrumbs in a shallow dish.
Divide the chicken (or turkey) mixture into 12 balls, using about 2 heaping tablespoons per ball.
Roll the balls in the breadcrumbs to coat.
Return the skillet to medium-high heat and coat with cooking spray.
When the pan is hot, add 6 of the balls, flattening them into patties with a spatula.
Cook until golden-brown on both sides, 3 to 4 minutes per side.
Transfer the croquettes to a serving platter and cover with foil to keep warm.
Coat the skillet with additional cooking spray, then repeat with the remaining balls.
Serve with the red pepper relish.
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