TENDER CHICKEN CROQUETTES

cup thick white sauce (bichamelle)
2 cups ground or finely chopped cooked chicken (or any other cooked meat ,use chicken leftovers or turkey meat )
salt and pepper, to taste
1 egg
2 tbsp. water
3/4 cup dry bread crumbs

THICK WHITE SAUCE:

For each cup sauce:
1/4 cup all purpose flour

1/4 tsp. salt
1/8 tsp. pepper
1 cup milk

For white sauce: Melt butter in saucepan over low heat. Blend in flour, salt and pepper.
Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Prepare a thick white sauce. Stir in meat. Season with salt and pepper.

Spread mixture in an ungreased square pan 8 x 8 x 2 inches. Cover; chill 2 to 3 hours. Divide mixture into 12 equal parts; shape each into an egg shape. Beat egg and water until blended. Dip each into egg mixture, then roll in bread crumbs until completely coated. Cover croquettes; chill at least 2 hours.( sometimes when you skip this step te croquetts might melt in the oild while you deepfry it )

Heat oil (3 to 4 inches deep - i usefriteuse tefal to deep fry , use oil to 365°F in a deep fat fryer or kettle. Fry croquettes in hot oil 1 1/2 to 2 minutes or until light brown. (Handle croquettes carefully so crust is not punctured). Drain on paper towels.

Keep croquettes warm in a 350°F oven until serving time. Serves 6