The original recipe used panko breadcrumbs and shallow-fried the croquettes. I tried that, and while it was delicious it was also a lot of work. This is much easier, healthier and more kid-friendly. (Dante LOVED this, but had a lot of trouble with the fried panko coating on our first batch.)
And I really hate to blog about delicious food without photos.. sorry. My lack of organization these days.. well. It's better than to not blog at all, is all I'm saying.
700 chicken thighs (boneless)
200 g mushrooms
1 tbsp butter
2 tbsp pine nuts
2 sundried tomatoes
1 tbsp flat-leaf parsley
2 garlic cloves
3 tbsp parmesan
4 tbsp bread crumbs
Grind the chicken - or use ready-ground chicken mince. I ran it through my food processor.
Fry the mushrooms in butter, and towards the end, add the pine nuts. When they're golden, and the mushrooms are cooked through, tip the whole thing into a food processor, and add the tomatoes, parsley and garlic as well. Mix until finely chopped.
Mix everything together - the chicken, the mushroom mixture, the egg, parmesan and bread crumbs.
Shape meatballs or patties, and fry in oil, or bake at 200°C for about ten minutes.