• 1 cooked Nutrave chicken breast
  • 250 g of flap mushrooms
  • 3 medium onions
  • 2 cloves of garlic
  • 5 tablespoons of flour for croquettes and béchamel sauce
  • 800 g of semi-skimmed milk
  • 1 and a half chicken stock cubes
  • A generous splash of extra virgin olive oil
  • Egg
  • Crispy Crackerbread for coating


Place a generous amount of oil in a non-stick pan, so that it will be mostly absorbed by the breast, to ensure that it is not dry.

Finely chop the garlic and onion and sauté until the onion is transparent. Add the finally chopped flap mushrooms and, when poached, add the cooked pieces of breast and continue to cook.

After mixing all the ingredients, add the flour spoonful by spoonful, not adding the next one until the previous one is well mixed in, cooking the mixture so that the flour does not taste raw and the flavours are fully integrated.

When the flour has been thoroughly sautéed with the chicken and flap mushrooms, sprinkle in the stock cubes, stirring the ingredients and adding milk at room temperature little by little, continually stirring the mixture.

Leave the mixture to stand overnight in the fridge. The croquettes can be shaped the next day, in this case into balls, dipping them into the whisked egg and then in the crispy Crackerbread. This creates the perfect blend of a soft interior and a rustic exterior.

Fry in abundant hot, although not smouldering, oil and place onto absorbent paper before serving. They can be frozen before frying. They will be just as delicious and you will have a quick and ready-prepared snack.

Recipe sent by Alicia Pilar Poyatos Torres from the blog Olor a Hierbabuena