Roast Chicken and Rice Croquettes

In a large bowl, combine shredded roast chicken and cooked rice. Add one beaten egg and mix well until everything is evenly distributed.

In a small pan over medium heat, sauté diced yellow onion until softened and translucent, about 4 minutes. Add minced garlic and cook for 30 seconds until fragrant.

Fold the sautéed onion and garlic into the chicken-rice mixture. Season with salt and black pepper. Mix thoroughly until all components are well combined. Let the mixture cool slightly if it feels too warm to handle.

Using damp hands, take about 2 tablespoons of the filling and roll it into a firm oval shape, about the size of a small egg. Repeat with remaining mixture to make approximately 12 croquettes.

Set up your coating station: place flour in a shallow dish, beaten eggs in another dish, and breadcrumbs in a third dish.

Roll each croquette first in flour, tapping off excess. Dip into beaten egg, allowing excess to drip off. Finally, coat generously with breadcrumbs, pressing gently to adhere. Place on a lined baking sheet.

Heat sunflower oil in a large frying pan over medium-high heat. The oil should shimmer but not smoke.

Carefully place croquettes in the pan, working in batches of 4-5 to avoid overcrowding. Fry for 3-4 minutes per side, turning gently with a spatula, until deep golden brown and crispy all over.

Transfer finished croquettes to a paper towel-lined plate to drain excess oil. Maintain heat between batches and do not reduce oil temperature.

Arrange golden croquettes on a warm serving platter. Dollop Greek yogurt alongside for dipping. Scatter fresh chopped parsley over the top for brightness and color.

Serve immediately while the exterior is at its crispiest. These do not wait well — the crunch waits for no one.