Man Rub Croquettes

Man Rub Croquettes 
Croquettes are a great way to use left over roast chicken, pulled pork or slow cooked lamb. 
Great as a stand alone dinner with salad or an epic addition to a tapas platter.
This is a recipe from the amazing Miss Grey Soufflé, we love her recipe ideas, its so great to have someone with different ideas to be on board and help inspire us with some new ideas! 
Ingredients
75g butter
1/2 cup flour
1 3/4 cup milk
1 to 2 tbsp of Man Rub
2 eggs separated
1 onion finally diced
2 cups cooked shredded chicken
1/2 cup frozen corn
1/2 cup grated cheese (tasty, edam, smoked etc)
approx. 1 large cup of Lemon Herb Crumb
1/2 cup flour
reserved egg whites plus 1 whole egg
cooking oil for shallow frying 
Step 1
Sauté onion in olive oil until soft and translucent and set aside 
Step 2 
Place butter in a medium sized saucepan over a medium heat, when the butter has melted add the man rub and flour, stir to combine.
Continue stirring the roux for roughly 1 minute to cook out the raw flour.
Step 3 
Gradually whisk in the milk and continue to beat until you have smooth thick béchamel. Add two egg yolks and beat rapidly to combine.
Step 4
Reduce the heat to low, add the sautéed onion and corn and continue to cook for a further five minutes stirring often.
Step 5
Remove from the heat and stir in grated cheese and chicken.
Step 6 - Shaping and forming the croquettes
To shape the croquettes you can either fill a piping bag with the mixture and pipe small cylinders onto a baking paper lined tray and place in the fridge for atleast one hour to set; 
or place mixture into a bowl to chill in the fridge for two hours and then shape spoonfuls of the béchamel into cylinders with floured hands.
Step 7
Whisk reserved egg whites with one whole egg.
To crumb shaped croquettes roll in flour, dip in egg wash and roll in lemon and herb crumb. Repeat until all the mixture is crumbed
Step 8
Heat 1 inch of rice bran oil or similar in a fry pan over medium heat. When the oil starts to shimmer and is hot fry the croquettes in batches until golden and crisp on all sides, turning as necessary.
Remove from oil and drain excess oil on a paper towel. Serve immediately.
Variations 
Pulled pork croquettes - replace chicken with pulled pork, if your pork is extra saucy reduce the milk by 1/4 cup.
Moroccan Lamb croquettes - Use left over roast lamb finely diced and omit the man rub and add a heaped tablespoon of Moroccan Paste when sautéing onion and season generously with Man Grind
Cooked Broccoli and Cauliflower can be used as a vegetarian option with the milk reduced by 1/4 cup

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