Koshinya. Brazilian Chicken Croquettes
Composition / ingredients
4
Servings:
Cooking method
Filling:
Separate the meat from the bone.
Chop the onion and fry in a frying pan.
After the onion is golden, add garlic, chicken, salt, pepper.
Let's do the test.
Add butter, broth, and milk to the saucepan. Bring to a boil. Salt.
Add flour and mix thoroughly. Brew the dough for 2-3 minutes, until the dough does not lag behind the walls of the pan. Let it cool down a little.
We form koshinya.
We form tortillas from small pieces of dough, put the filling in the center and fasten the edges, making the shape of a drop.
Shake the eggs.
We dip the blanks into eggs, then into breadcrumbs and again into eggs. Deep fry until cooked.
Koshinya are ready! Bon appetit!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Garlic - 143 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Pepper - 26 kcal/100g
- Chicken leg - 185 kcal/100g
- Chicken broth - 19 kcal/100g
