Because the purchase is very expensive and in my house nothing is thrown away, here I bring you 2 recipes to make the most of the leftovers from the day before.
Recipe for croquettes with chicken from the day before
Ingredients
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Approximately 1/4 kilo of roasted chicken leftovers
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2 eggs
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1 cebolla
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1/2 liter milk
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2 tablespoons of flour
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Olive oil
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Nutmeg to taste
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Ground black pepper to taste
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Salt to taste
that's how they're done
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We shredded the chicken the smallest we can or pass it through a mincer. we peel the onion and chop it well. When it is ready, we put a little oil in a pan, add the onion and wait a couple of minutes for it to brown.
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When we see that the onion is soft and that has taken color, we add the roast chicken and we spin it around.
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We add flour, milk, nutmeg, black pepper and a little salt. Stir so that everything mixes well and leave it on the heat for a few 10-15 minutes so that it gains consistency.
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When we see that the dough has a consistency like that of a papilla, we will have the dough for our croquettes ready. We will pass it to a bowl, we will cover it with transparent film and when the dough it is cold we will put it in the fridge for a few hours.
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Heat a frying pan to medium/high heat with about two fingers of oil and meanwhile, we beat the eggs in a plate and in another we put the grated bread. We are taking with one spoon, portions of the croquette dough, to give it the desired shape and we pass them through the egg first and then through the breadcrumbs. Finally, we will put them in the pan until they are golden. we put them on absorbent paper so that they release the oil and we already have our croquettes ready.
I also leave a link to one tortilla croquettes recipe to innovate in the kitchen.
Leftover Rice Cake Recipe
Ingredients
(Time: 60 minutes)
With these quantities, two rice cakes individual.
- 250g rice
- 4 cans of tuna in oil
- Mayonnaise
- Emmental cheese
- Buy
- Sal Island
- Pepper
How to do it:
- We take the leftover white rice from the day before and reserve. we incorporate the oil from the tuna cans In a saucepan. When it starts to get hot, we fry in that saucepan the rice to absorb its flavor.
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We take a plating ring (In case you don't have one at home, I'll leave you how to do it at home) and we are forming layers: a layer of rice, a layer of mayonnaise well spread over the entire layer of rice, a layer of tuna, a layer of mayonnaise well spread over the entire layer of tuna, a layer of rice, a layer of tuna , a layer of mayonnaise well spread throughout the tuna layer and finally, the cheese (a lot of cheese). Finally, the plating ring is removed from the rice cakes and we put them in the oven at 200º until the cheese is gratin. We serve hot and enjoy!
