Chicken And Potato Croquettes

• 3 medium potatoes peeled, chopped
• 10 1/2 ounces grilled chicken finely chopped
• 12 ounces sweet corn
• 2 tablespoons parsley chopped
• 1 1/2 cups bechamel sauce ready-made, can substitute alfredo
• 3/4 cup dried breadcrumbs
• 1 1/2 ounces Parmesan grated
• 1/2 cup all purpose flour
• 2 large eggs lightly beaten
• vegetable oil for deep-frying
• mayonnaise to serve
• lemon wedges to serve

1. Place potatoes in small saucepan of salted water. Bring to a boil and cook for 4-5 mins, until just cooked through. Drain well.
2. Mix potatoes, chicken, sweet corn and parsley into bechamel sauce. Chill for 1 hour, until firm.
3. Shape 2 tbsp chicken mixture into log shapes. Combine breadcrumbs and cheese in dish. Gently coat croquettes in flour, dip into egg, then roll in breadcrumb mixture. Chill for 15 mins.
4. Heat oil in a large, heavy-based saucepan on medium, until a few crumbs sizzle as soon as they are added. Cook croquettes in 4 batches for 5-6 mins, turning, until golden. Drain on paper towels.
5. Serve warm with mayonnaise and lemon wedges.

potatoes, chicken, sweet corn, parsley, buechamel sauce ready, breadcrumbs, parmesan grated, flour, eggs, vegetable oil, mayonnaise, lemon wedges

Taken from www.yummly.com/recipe/Chicken-and-Potato-Croquettes-1406642 (may not work)