Chicken Potato Croquettes

• 3 tbsp. vegetable oil
• 1 onion, finely chopped
• 2 cups sliced mushrooms - 6 oz.
• 4 boneless skinless chicken thighs, chopped
• 1/2 tsp each salt and pepper
• 1/2 tsp dried thyme
• 1 cup chopped broccoli florets
• 2 cups mashed potatoes
• 1 1/2 cups shredded old cheddar cheese
• 2 eggs, beaten
• 1 cup crushed melba toasts (about
• 17 toasts)

In large skillet, heat 1 tbsp. of the oil over medium-high heat; cook onion and mushrooms, stirring occasionally, for 5 minutes or until no liquid remains.

Add chicken, salt, pepper and thyme; cook for 5 minutes. Stir in broccoli; cook for 2 minutes. Remove from heat. Stir in potatoes, cheese and half of the eggs; let cool for 20 minutes or until cool enough to handle.

Form by rounded 1/2 cupfuls into eight 4-inch long 1 inch thick ovals. Place remaining egg in shallow dish; spread melba toast crumbs on large plate. Dip croquettes first into egg then into melba crumbs to coat all over.

In skillet, heat remaining oil over medium heat; cook croquettes, in batches if necessary, for 5 minutes per side or until golden and crisp. Makes 4 servings