Colombian Chicken and Potato Croquettes with Aji Amarillo Sauce

Crispy and flavorful chicken and potato croquettes, a perfect snack or appetizer, served with a creamy and slightly spicy aji amarillo sauce. These are inspired by Colombian flavors and are sure to be a crowd-pleaser.

Prep Time

25 minutes

Total Time

55 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.16/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

1lbYukon Gold Potatoes(Peeled and cubed)

£0.80

1cupCooked Chicken Breast(Shredded or diced finely)

£2.50

2Green Onion(Finely chopped)

£0.30

0.3cupCilantro(Finely chopped)

£0.40

0.5cupAll-Purpose Flour(For coating)

£0.15

1cupBreadcrumbs(Panko breadcrumbs recommended for extra crispiness)

£0.50

2Eggs(Beaten)

£0.60

1tspSalt(Or to taste)

£0.01

0.5tspBlack Pepper(Or to taste)

£0.02

2cupsVegetable Oil(For frying)

£1.00

2tbspAji Amarillo Paste

£1.50

0.5cupMayonnaise

£0.40

0.3cupSour Cream

£0.30

1tbspLime Juice(Freshly squeezed)

£0.10

1cloveGarlic(Minced)

£0.05

0.3tspSalt(for sauce)

£0.01

0.1tspPepper(for sauce)

£0.02

Total Cost

£8.66

£2.16 per serving

Instructions

1.
**Prepare the Potatoes:** Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well and return to the pot. Mash the potatoes until smooth.
2.
**Combine Ingredients:** Add the shredded chicken, green onion, and cilantro to the mashed potatoes. Season with salt and pepper. Mix well to combine.
3.
**Form the Croquettes:** Let the mixture cool slightly. Take a spoonful of the mixture and form it into a small, oblong shape (croquette). Repeat until all the mixture is used.
4.
**Prepare the Breading Station:** Set up three shallow dishes. In the first dish, place the flour. In the second dish, beat the eggs. In the third dish, place the breadcrumbs.
5.
**Bread the Croquettes:** Dip each croquette into the flour, ensuring it is fully coated. Then, dip it into the beaten egg, followed by the breadcrumbs, pressing gently to adhere.
6.
**Fry the Croquettes:** Heat vegetable oil in a large frying pan over medium heat. Carefully place the croquettes into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
7.
**Drain and Cool:** Remove the croquettes from the pan and place them on a paper towel-lined plate to drain excess oil.
8.
**Make the Aji Amarillo Sauce:** In a blender or food processor, combine the aji amarillo paste, mayonnaise, sour cream, lime juice, garlic, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasonings as needed.
9.
**Serve:** Serve the crispy chicken and potato croquettes warm with the creamy aji amarillo sauce for dipping.

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My Notes

Nutrition Information

Nutrition per serving (350g)

750 kcal / 3138 kJ

Carbs

55g

21% of RDA

Fat

45g

64% of RDA

Protein

30g

60% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

5 g

6% of RDA

Sodium

900 mg

39% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

Make sure the potatoes are well-drained after boiling to avoid soggy croquettes.

If the croquette mixture is too wet, add a little more breadcrumbs to help bind it.

You can bake the croquettes instead of frying them for a healthier option. Preheat the oven to 400°F (200°C) and bake for 15-20 minutes, or until golden brown.

Adjust the amount of aji amarillo paste to your liking for a spicier or milder sauce.

The aji amarillo sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

Cooking Equipment

Large pot

Large bowl

Frying pan

Blender or food processor

Wine Pairings

No wine pairing suggestions available for this recipe.

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