Smoked chicken, sundried tomato & basil croquettes

These irresistible deep-fried savouries can be prepared completely ahead so, close to serving, all you’ll need to do is fry them.

Filling

90g butter

1 small onion, finely chopped

90g flour

1 cup milk

3⁄4 cup chicken stock

80g sundried tomatoes, finely chopped 1⁄2 cup basil leaves, finely chopped 120g smoked chicken, finely chopped

To cook

100g flour

3 eggs, lightly beaten

1 cup dry white breadcrumbs 1⁄2 cup panko breadcrumbs Oil for deep-frying

To serve

Basil pesto Microgreens for garnish

Melt butter in a large saucepan over low heat. Add onion and cook until translucent.

Increase heat to medium and add flour. Stir until cooked, about 1 minute.

Gradually add milk and chicken stock, stirring continuously until mixture boils and becomes very thick.

Add sundried tomatoes, basil and chicken and season to taste with salt and pepper. Transfer to a shallow dish, cool then chill several hours.

Place flour, beaten egg and combined breadcrumbs in 3 separate bowls. Once the chicken mixture has chilled, scoop up tablespoonfuls and form into small croquette shapes. Dust in flour, coat with egg then with breadcrumbs.

Place on a lined baking tray and return to the fridge for at least 30 minutes or until ready to fry.

Fry croquettes in batches in a deep-fryer, or in a deep saucepan with about 5cm of oil, for about 3 minutes or until golden. Drain on crumpled paper towels.

Serve hot or at room temperature, topped with a little dollop of pesto and microgreens for garnish.

Makes about 40 small croquettes

To cook: