Chicken Corn Croquettes

Ingredients

• 3 Tbsp Butter
• 2 Tbsp flour
• 1 cup hot milk
• 2 cups canned corn kernels
• 1 egg yolk
• 1 stalk celery finely chopped
• 2 carrots finely chopped
• 1 large jalapeno finely chopped (optional)
• 2 cloves garlic finely chopped
• 1-1/2 cups cooked chicken finely chopped

Coating

• ~4 beaten eggs
• breadcrumbs
• flour

Mustard Sauce

• 3 Tablespoons Dajon Mustard
• 2 Tablespoons Honey
• 1/2 teaspoon lemon juice

Directions

1. Boil chicken pieces 10 minutes until cooked. Let cool.
2. In food processor, chop all vegetables until fine
3. When chicken is cooled enough to handle, finely chop in food processor.
4. Heat butter in saucepan. When hot add 3 Tbsp flour and mix well; cook 1 minute low heat.
5. Mix milk and seasonings; cook 5 minutes low heat.
6. Add corn, chopped vegetables, egg yolk and chicken; mix until combined. Cook 4 minutes over medium heat.
7. Transfer mixture to large dinner plate and cover with plastic wrap and refrigerate 1+ hour until completely cooled.
8. Form mixture into cylindrical rolls. Dredge with four, dip into eggs, coat with breadcrumbs - standard coating instructions.
9. The secret... Let the rolls sit for 10 minutes after rolling in breadcrumbs before deep frying. Keeps the coating on.
10. Deep-fry in hot oil for 4 minutes. Turn occasionally. Drain on paper towel.
11. Serve with Mustard sauce.