About this recipe:Croquettes are very popular dish in my country, Japan. There are many variations but my favourite is 'cream croquettes'. Crispy on the outside and delightfully creamy on the inside. Using Heinz cream of chicken, I can make perfect cream croquettes easily. I can even make a delicious tomato sauce with Heinz cream of tomato soup for the croquettes!
Heat the butter in a saucepan over low heat, add the finely chopped onion and sauté about 5 minutes until softened, sprinkle with the ground nutmeg, black pepper and 4 tablespoon of flour, sauté for a further 3 minutes. Add Heinz Cream of Chicken soup, stirring until the mixture boils and thickens.
Remove from the heat, transfer the mixture to a shallow container and allow to cool about 10 minutes. Sprinkle with the granted cheese and mix. Cover with cling film and refrigerate for about 2 hours until the mixture is cold.
Form 1/8 of the mixture into a flat round shape.
Put the flour, beaten egg and breadcrumbs in three separate shallow bowls. Toss the croquettes in the flour, dip in the egg and put the breadcrumbs on. Repeat to make 8 croquettes.
Heat the deep-frying oil to 325F (170C). Deep fry the croquettes for about 3-4 minutes, turning, until golden. Drain excess oil on paper towel.
Serve with tomato sauce and sprinkle with chopped parsley.
To make tomato sauce: Heat the olive oil in a frying-pan, add the minced garlic and sauté over medium heat for 1 minute. Add the Heinz Cream Tomato soup, brown sauce and bay leaf, stir constantly for 5-6 minutes until the sauce has thickened.