Chicken Croquettes over String Bean, Almond, and Garlic Sauce

Published on January 9, 2013, by

An adaptation of Pozharskiye Kotleti… actually, more like, reworked! ‘Cuz that’s how I roll…


  • 1 ½ pounds of chicken, chopped in food processor
  • ½ cup of coconut flour
  • ¼ of dill, chopped
  • ¼ cup of Italian parsley, chopped
  • ¼ cup of green onions, chopped
  • ¾ cup of heavy cream
  • 2 eggs
  • ¾ cup of almond flour

serves: 4-6

  • 10oz string beans
  • ¼ cup of almond slivers
  • 1 tablespoon butter
  • 1 tablespoon garlic
  • 1 cup of chicken stalk
  • 2 tablespoon olive oil
  • 1 teaspoon gluten free flour
  • ½ teaspoon chili pepper
  • sea salt for taste

  1. Chop chicken in food processor and place in mixing bowl. Add coconut flour, dill, parsley, onions, ½ cup of cream, 2 eggs, some salt and mix together. Form cakes and coat with almond flour.
  2. Heat grill pan, lightly butter, and cook chicken croquettes till done. Remove and set aside.
  3. Same pan, melt butter, add garlic and string beans and cook till tender. When beans are almost done, add almonds to toast. Turn heat off and pour olive oil quickly toss and set aside.
  4. Turn heat back on, scrape up bits on the pan and add chicken stalk. Blend flour in ¼ cup cream until smooth and add to stalk. Add chili pepper and salt to taste. Cook till sauce thickens.
  5. Plate chicken with beans and lightly drizzle sauce.



*NOTES:The croquettes can also be made with veal and is traditionally served with a mushroom sauce.

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