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1
For the Honey Mustard Mayonnaise: Whip the mustard with the honey and the mayonnaise. Add the cream and season with the paprika, salt and freshly grated pepper. Cover and chill.
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2
For the Chicken croquettes: Chopp the shallots very finely. Peel the garlic, cut in half, remove the green inside, and chopp very finely.
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3
In a saute pan, add the olive oil and the onions and fry until translucid. Add the garlic, fry an extra 1 minute and remove from the heat. Let cool completely.
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4
Cut the inside of the bread (without the crust) in small pieces and measure 1 cup. Put in a bowl and add the milk. Mix with your hands until the milk is totally absorbed.
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5
Cut the chicken meat in small pieces making sure there are no bones. In a food processor pulse the chicken meat until is ground. Add the mustard, bread with milk, chopped parsley, cooled sauteed shallots and garlic, and grated fresh ginger. Add some salt and freshly ground pepper. Pulse until combined. Check the seasoning. Chill for 30 minutes.
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6
Beat 1 whole egg in a bowl. Put the breadcrumbs in a plate. Make the croquettes taking some chicken mince and giving them a shape of a cylinder 1 1/2 inches ling by 3/4 inches thick.
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7
Roll the croquettes in the egg and then in the bread crumbs. At this point you can chill them and wait until serving time, or freeze them in a tray and when frozen put them in a plastic bag.
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8
Heat the oil to medium temperature (the oil should be deep enough to come to half the height of the croquettes). Fry the croquettes slowly as you need to make sure the inside is well cooked. When golden on one side turn them over and continue frying until golden on the other side.
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9
Remove from the oil and put on kitchen paper towel to absorb excess oil.
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10
Serve with a green salad, mashed potatoes and the Honey Mustard Mayonnaise on the side.
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11
The croquettes can also be serve at room temperature for a picnic or made smaller (half the size) and served as finger food.
