The juice chicken croquettes are made of cheese and oats. I use chicken bone less pieces and some spices for mouthwatering taste. Make 2 or 3 hours before serving and you can store it in fridge for few days.

This Cheese Stuffed Chicken Croquettes will be a favorite dish for children and adults.


Chicken boneless pieces – 250 gm
Oats – 1 cup
Chopped onion – ½ cup
Chopped green chili – 1 tsp
Bread slice – 3 or 4
Ginger garlic paste – 2 tsp
Chili flakes – 1 tsp
Cheddar cheese grated – 1 cup
Finely chopped dill leaves – 2 tbsp
Sweet and sour tomato sauce – 2 tbsp
Milk – 1 cup
Fruit vinegar – 1 tbsp
Salt to taste
Corn flour - 2 tbsp


Egg – 2
Corn flour – 4 to 6 tbsp full
Bread crumbs – 1 cup
Finely chopped ginger strips – 1 tsp
Chopped dill leaves – 1 tsp
Salt to taste
Oil for fry


Put chicken pieces in presser cooker with 1 cup water and wait for 3 whistles, let the presser drop
Mash the chicken pieces, keep aside the liquid stock
Mix chopped onion, ginger & garlic paste, salt ,chilies and tomato sauce with chicken
Sock oats in 1 cup milk for at least 2 hours
Heat 1 tbsp oil in a pan and add corn flour, stir to low heat, add chicken stoke
Add oats with milk and stir until soft
Add chicken mixture, vinegar and fry until total moister gone
Sock bread slices in water and mash by hands
Add bread slices, stir constantly, seasoning with salt, pepper, chili flakes and dill leaves
Add cheese and cook for 2 minutes
Remove from heat when the thick mixture leaves the sides of the pan
Let it cool to shape it into rolls, should roll on a flat surface, your croquettes are ready
Keep in fridge , use just before serve
Mix corn flour with 2 beaten eggs , salt, ginger and dill leaves
Coat the croquettes and roll over bread crumbs
Fry in medium heat until golden brown
Serve with dip or chatney

chicken croquettes with cheese

Posted by Tapashi Dey
Food Writer & Blogger
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