Instructions

Chicken Method:
Marinate chicken with ginger paste, garlic paste, soy sauce, vinegar, black pepper, white pepper and salt. Let it sit for 30 minutes.
Heat oil in pan, and add the marinated chicken. Cook for about 10 – 15 minutes till chicken is cooked through, and water has dried.
Place the chicken in a bowl to cool.

Once the chicken is cool, place the chicken in a food processor and pulse for a few seconds till cut into small pieces. Alternatively, shred the chicken into small pieces by hand.

Croquettes Method:
Peel, boil and mash the potatoes. Place the mashed potatoes in a bowl.
Finely chop the capsicum. Alternatively you can also pulse it for a few seconds in the processor to save time.
Crush the instant noodles into small pieces. Make the instant noodles as per packet instructions, making sure there is minimal water in the final noodles. Add the seasoning packet and mix together. If not using instant noodles, take 50 grams of spaghetti and break into small pieces. Boil till it is cooked through. Drain the water and add to the mashed potatoes mixture.
Add capsicum, shredded chicken and instant noodles in the mashed potatoes mixture.
Add chilli flakes, lemon juice/vinegar, soy sauce, black pepper and white pepper. If using spaghetti instead of instant noodles, add a chicken cube. Mix together well. Taste and adjust seasonings as required.

Place the mixture in the fridge for 30 – 45 minutes to firm up.
In the meanwhile prepare an assembly line for the coating. Place flour in a plate / deep bowl. Whisk the eggs with 2 tablespoon water in a bowl. Add the breadcrumbs in a plate / deep bowl.

Make oval shaped balls of the potato and chicken mixture. Dip in flour, then egg mixture and then finaly the breadcrumbs mixture. Make sure the croquettes are coated properly.
Heat oil in a wok/karhai and then deep fry the croquettes till golden brown.