As autumn creeps in and the days grow darker, few ingredients feel quite as cozy as potatoes, and this recipe of chicken croquettes is a clever way to resurrect leftover mashed potatoes. The dipping sauce casts a spell of bold, herby flavor. These croquettes are not only perfect as an appetizer or quick snack, but can also serve as a satiating main dish when paired with a fresh side salad. Serve on a family heirloom for a haunting effect.
Combine in large bowl the mashed potatoes, shredded chicken, prosciutto, cheese, garlic powder, oregano and salt. Mix until well combined. Add beaten egg to mixture to help bind it. If mixture is too wet, add a few more breadcrumbs to help firm it up. Use a tablespoon or small ice cream scoop of the mixture to shape into balls. Roll each croquette in breadcrumbs, ensuring they are well-coated for a crispy exterior. Press some black sesame seeds into the top for added effect.
Heat oil in a deep skillet or frying pan over medium heat (use enough oil to half-cover the croquettes). Once oil is hot, carefully add croquettes in batches, being careful not to overcrowd pan. Fry until golden brown on all sides, about 3–4 minutes per side. Remove croquettes from oil and place on a paper-towel-lined plate to drain excess oil.
Combine equal portions of sour cream and pesto in bowl. Arrange croquettes on a platter and drizzle sauce over top. Serve hot.
