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1
Heat butter in a small skillet over medium heat.
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2
Add carrots and saute for about 2 minutes or until carrots begin to soften.
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3
Add peas and saute for another minute.
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4
Remove carrots and peas from heat and add to a large bowl.
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5
Add minced chicken, mashed potato, onion powder, and nutmeg.
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6
Season with salt and pepper and mix until combined.
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7
Add egg and flour and mix until combined.
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8
If mixture seems too wet, add another tablespoon of flour.
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9
Cover mixture and chill.
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10
For the coating, place flour, eggs and panko into three separate shallow bowls.
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11
Divide croquettes into 16 equal portions and form into balls (I used a small cookie scoop for this part).
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12
Coat each croquette in flour, then eggs, followed by panko.
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13
Heat oven to 200 degrees F. In a large skillet, heat 1/2 inch of canola oil until shimmering but not smoking.
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14
Fry croquettes in batches, turning as necessary until all sides are golden brown, about 3 minutes.
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15
Transfer the croquettes to a wire rack set over a baking sheet and place in oven to keep warm while frying the remaining croquettes.
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16
Sprinkle with salt and serve immediately with warm gravy dipping sauce.
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17
Note: See the related blog post for a recipe for an irresistble gravy dipping sauce.
