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These crispy and crunchy potato and chicken croquettes are made with mashed potato, chicken, capsicum and noodles coated with breadcrumbs to create a delicious fried snack.  
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5 from 1 vote

Potato and chicken croquettes

These crispy and crunchy potato and chicken croquettes are made with mashed potato, chicken, capsicum and noodles coated with breadcrumbs to create a delicious fried snack.  
Prep Time1 hr 15 mins
Cook Time45 mins
Resting Time30 mins
Total Time2 hrs
Course: Snack
Cuisine: Pakistani
Servings: 10 people
Calories: 320kcal
Author: Kiran


Chicken Ingredients

  • 250 grams boneless chicken cut into cubes
  • ½ teaspoon ginger paste
  • ½ teaspoon garlic paste
  • 1 tablespoon soy sauce
  • 1 tablespoon vinegar
  • ½ teaspoon black pepper
  • ¼ teaspoon white pepper
  • 1 teaspoon salt
  • 1 teaspoon oil

Croquette Ingredients

  • 600 grams potatoes
  • 2 small capsicum
  • 1 packet instant noodles, chicken flavour if not available then use 50 grams noodles / spaghetti
  • 1 teaspoon chili flakes
  • 1 tablespoon vinegar or lemon juice
  • 2 tablespoon soy sauce
  • ½ teaspoon black pepper
  • ½ teaspoon white pepper
  • 1 ½ teaspoon salt
  • 1 cup flour or as needed
  • 2 cups bread crumbs or panko bread crumbs use as needed
  • 2 eggs
  • Oil for frying


Chicken Method:

  • Marinate chicken with ginger paste, garlic paste, soy sauce, vinegar, black pepper, white pepper and salt. Let it sit for 30 minutes.
  • Heat oil in pan, and add the marinated chicken. Cook for about 10 – 15 minutes till chicken is cooked through, and water has dried.
  • Place the chicken in a bowl to cool. 
  • Once the chicken is cool, place the chicken in a food processor and pulse for a few seconds till cut into small pieces. Alternatively, shred the chicken into small pieces by hand. 

Croquettes Method:

  • Peel, boil and mash the potatoes. Place the mashed potatoes in a bowl.
  • Finely chop the capsicum. Alternatively you can also pulse it for a few seconds in the processor to save time.
  • Crush the instant noodles into small pieces. Make the instant noodles as per packet instructions, making sure there is minimal water in the final noodles. Add the seasoning packet and mix together. If not using instant noodles, take 50 grams of spaghetti and break into small pieces. Boil till it is cooked through. Drain the water and add to the mashed potatoes mixture.
  • Add capsicum, shredded chicken and instant noodles in the mashed potatoes mixture.
  • Add chilli flakes, lemon juice/vinegar, soy sauce, black pepper and white pepper. If using spaghetti instead of instant noodles, add a chicken cube. Mix together well. Taste and adjust seasonings as required.
  • Place the mixture in the fridge for 30 – 45 minutes to firm up.
  • In the meanwhile prepare an assembly line for the coating. Place flour in a plate / deep bowl. Whisk the eggs with 2 tablespoon water in a bowl. Add the breadcrumbs in a plate / deep bowl.
  • Make oval shaped balls of the potato and chicken mixture. Dip in flour, then egg mixture and then finaly the breadcrumbs mixture. Make sure the croquettes are coated properly.
  • Heat oil in a wok/karhai and then deep fry the croquettes till golden brown.


The chicken and potato croquettes can be frozen and kept in the freezer for 2-3 months. Take out and fry as required. In order to freeze coat a tray with oil and then make all the croquettes on the tray. Place the tray in the freezer for a few hours till the croquettes are frozen. Once the croquettes, take them out and remove them from the tray carefully. Put the frozen croquettes in a plastic bag and keep in the freezer again. This will save space in the freezer and protect the croquettes from freezer burn.


Calories: 320kcal
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