In a pan, sauté the finely chopped onion and celery with a little oil until they become translucent, then season with salt and pepper to taste.
In another pan, add a splash of oil and a tablespoon of butter to melt over low heat; once liquid, add 3 tablespoons of rice flour, and incorporate the mixture. Once it starts to brown, slowly add the milk to form a thick sauce.
Add the mixture from the other pan and the chicken, let it cool for at least 2 hours or ideally overnight, afterwards.
Put oil in a pan to fry or heat the oven, place a beaten egg on a plate and amaranth on another, and form the croquettes with your hands.
Dip in the egg and then in the amaranth to coat. Place in the pan until golden brown.
Serve on a bed of carrot on the plate, and on top of the croquette place two raisins and cut pieces of cheese slices as shown in the photo for a nice presentation.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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