3 tbsp buter
3 tbsp all purpose flour
1/2 cup milk
1/2 cup chicken broth
2 cups cooked chicken (finely diced)
1 1/4 cup dry bread crumbs
3 tbsp fresh parsley, chopped
1/4 tsp salt
2 eggs, lightly beaten
1/4 cup parmesan, grated

Melt in a sauce pan, 3 tbsp butter over medium heat. Add flour and cook for 1 to 2 minutes without browning to make a roux. Gradually whisk in the milk and broth, stirring constantly until smooth and thickened. Remove from heat and set aside to cool for 5 to 10 minutes.

In a large bowl, mix the cooked chicken, 1 cup of bread crumbs, parsley, salt and eggs. Add in the cooked roux and stir to blend. Cover and chill.

Prehead oven to 350F. Combine the parmesan and remaining 1/4 cup bread crumbs in a small bowl.

Shape the croquettes into balls and roll in bread crumb mixture to coat. Place croquettes on a silpat lined baking sheet and drizzle a little olive oil over them. Bake for 30 minutes until golden brown.

Served with a patatas bravas sauce.

1/4 cup ketchup
1/4 cup mayo
1/4 tsp garlic, minced
1/4 tsp dried thyme
1 tsp paprika
5 dashes tabasco

Mix together and microwave for 45 seconds. Stir and serve. Quick and easy.