Make sure your festive leftovers don’t go to waste! These chicken croquettes are the perfect way to get the most out of Christmas lunch leftovers.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
For the cranberry-bubbly sauce
2 cups MCC (or other good sparkling wine)
100 g dried cranberries
2 leeks, chopped
1 carrot, chopped
1 onion, chopped
For the chicken croquettes
2 cups leftover roast chicken, shredded
1 cup leftover potato bake, mashed
1 cup leftover stuffing
3 eggs
1 cup breadcrumbs
Vegetable oil, to shallow-fry
To serve
1 cup leftover peas
1 cup leftover green beans, julienned
Dried cranberries
Microherbs

METHOD
For the cranberry-bubbly sauce
1. Place all ingredients in a pot and simmer for 20–30 minutes, until reduced by half.
2. Check the seasoning and add salt and pepper if needed.
For the chicken croquettes
1. Combine the chicken, potato bake, stuffing and 1 egg. Season with salt and pepper. Place in the fridge for 30 minutes.
2. Preheat oven to 150ºC.
3. Place 2 eggs, whisked, in one bowl and the breadcrumbs in another bowl.
4. Divide the chicken mixture into 4 balls. Dip each one in the egg, then in the breadcrumbs.
5. Heat oil and fry the croquettes for 10 minutes per side. Finish in the oven for 8 minutes, until golden and crispy.
To serve
1. Pour the sauce into a shallow bowl. Place a croquette on top.
2. Add peas and beans. Top with cranberries and microherbs.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Here at MK, we love a good wine infusion! Use up any leftover wine for these decadent mixed chocolate and wine truffles.