Ingredients

three medium potatoes, peeled, cut in quarters
water
1 teaspoon salt
1 tablespoon butter
one onion, finely chopped
1 teaspoon finely chopped parsley
1/4 teaspoon dried leaf thyme
1 tablespoon chicken stock or broth.
One hard-cooked egg, finely chopped
3 cups finely chopped, cooked chicken.
1 teaspoon raisins.
One egg yolk.
Vegetable oil for deep frying
2 to 3 tablespoons cornstarch

How to Make.

In a large saucepan, cover potatoes with water, add salt. Cook 15 to 30 min. or until tender. Melt butter in a medium saucepan. Add onion, sauté until transparent. Add parsley, thyme and stock or broth. Simmer 3 to 5 min., stirring constantly. Stir in a hard cooked egg, chicken and raisins. Remove from heat, cool slightly. Drain and mash potatoes, quickly. Beat in egg yolk. Set aside to cool. In a medium saucepan, heat oil to 375 Fahrenheit or until a 1 inch cube of bread turns golden brown and 50 seconds. Dust your hands with flour. With floured hands, shape chicken mixture into walnut sized balls. Cover each with potato purée. Roll potato croquettes and cornstarch. Carefully fried two or three at a time in hot oil until golden brown. Keep hot until ready to serve. Makes four servings.

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