There are so many ways to cook adobo and this is your next favorite recipe: adobo croquetas. Nothing can ever go wrong with deep fried potatoes, so make this snack for your next meryenda!
ADOBO CROQUETTES
Ingredients:
Adobo:
1 kg chicken (adobo cut)
¼ cup soy sauce
⅛ cup vinegar
2 pcs bay leaf
½ tbsp peppercorn
1 head garlic, smashed
1½ cup water
1 Maggi Magic Chicken Cube
2 tbsp vegetable oil
Croquettes:
1 kg potatoes, peeled and cubed
4 tbsp unsalted butter
½ tsp Maggi Magic Sarap
¼ tsp pepper
2 tbsp milk
1 large egg
3 large eggs, beaten
¼ cup parsley, chopped
1 cup all purpose flour
1 cup breadcrumbs
Adobo sauce:
3 tbsp adobo sauce
3 tbsp Japanese mayonnaise
Procedure:
1. Sauté chicken and garlic in oil until lightly browned. Pour all the liquids for the sauce in the pan and simmer until slightly thick.
2. Once the adobo is cooked, set aside to cool down before shredding the chicken meat. Reserve the sauce.
3. Place the potatoes in a large pot and fill it with cold water, enough to fully cover the potatoes. Add about 1 tsp of Maggi Magic Sarap to the water and stir. Bring the potatoes to a boil and cook until fork tender.
4. Drain the potatoes and add them to a large bowl. Add the butter, salt, pepper, milk, egg and mash using a fork or a potato masher. Mix in your shredded adobo meat until fully incorporated to the potatoes.
5. Prepare 3 shallow plates, one with the flour, one with the eggs beaten and one with the breadcrumbs. You can also season the eggs and flour with more salt and pepper. Using a small ice cream scoop, scoop out enough mashed potatoes to roll it into a golf ball size portion.
6. Roll the croquettes first into the flour, then dip them in the beaten egg and finally roll them through the breadcrumbs, making sure they are completely covered. Place them on a plate or tray until ready to fry. You could also refrigerate them for about an hour, this will ensure that they will hold their shape.
7. Add vegetable oil to a pot and fry these in batches until they’re golden brown. Garnish with chopped parsley and serve while it’s still hot with your adobo sauce as an optional dip on the side. Makes 4 servings.
