Go Back
+ servings

Chicken Croquettes - Mom's Croketas

Chicken Croquettes was a classic Filipino recipe I learned from my mom using leftovers of chopped roast chicken and mashed potatoes. She cooked and served this often to us during our childhood years. In turn, I’ve done the same for my sons when they were growing up. It’s sheer comfort food and a hearty all-in-one weekend meal. You can use leftovers from the Sunday roast for this dish. This is an Asian in America recipe. Serves 2 to 4.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian, Filipino
Keyword: Filipino Chicken Croquettes Potatoes
Servings: 4 people
Calories: 303kcal
Author: Asian in America recipe - Elizabeth Ann Quirino


  • Large Non-stick Skillet: 12 to 14 inches in diameter


  • 1/4 cup + 2 Tablespoons vegetable oil use 2 Tablespoons for saute, 1/4 cup for pan-frying
  • 2 Tablespoons butter
  • 1 whole white or yellow onion chopped
  • 2 cloves garlic minced
  • 1 1/2 cups cooked roasted or boiled chicken flaked or cubed in 1/4-inch pieces
  • 2 to 3 cups mashed potatoes at least a day old, refrigerated previously
  • 2 Tablespoons heavy cream
  • 1 Tablespoon for chicken mixture 1/2 cup for coating all purpose flour
  • 2 whole eggs divided, 1 for chicken mixture, 1 for coating
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper powder
  • 1 cup plain-flavored bread crumbs for coating
  • for serving: boiled rice


  • In a large non-stick skillet, over medium heat, add the vegetable oil and butter to melt.
  • Saute quickly the onions and garlic. Then add the cooked chicken.
  • Remove this mixture from heat and transfer to a mixing bowl. Add the eggs, heavy cream, flour, salt and black pepper.  Blend well.
  • Add the mashed potatoes and incorporate the chicken mixture well. Shape into 2-inch round balls.
  • Roll the chicken croquettes in the following in this order : Flour, egg and bread crumbs.
    Refrigerate for 15 to 20 minutes to firm up.
  • Over medium high heat, in a clean non-stick skillet, pan fry the chicken croquettes in the remaining vegetable oil. Do not flip them more than once or they might break. Cook for about 8-10 minutes over medium heat till croquettes turn medium brown.
  • Serve warm with a crisp green salad and boiled jasmine white rice.
  • Cook's Comments: Sometimes I add chopped cooked ham to the chicken mixture and cook according to the rest of the procedure. The results are chicken with ham croquettes and just as divine.
  • Copyright Notice:
    Hello, Friends. Please DO NOT plagiarize, lift or copy verbatim my original recipes. All the images and content here are COPYRIGHT PROTECTED and owned by Besa-Quirino LLC. This means BY LAW you are NOT allowed to use my photos or content on your website, videos, books, articles, TV programs or media content  without my permission. If you want to republish this recipe, please re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected] for permission. Thank you.


Serving: 1g | Calories: 303kcal | Carbohydrates: 25g | Protein: 3g | Fat: 22g | Saturated Fat: 16g | Cholesterol: 27mg | Sodium: 666mg | Potassium: 329mg | Fiber: 2g | Sugar: 1g | Vitamin A: 285IU | Vitamin C: 25mg | Calcium: 16mg | Iron: 1mg