Kids Food Allergies Blog

Lots of yummy kid foods contain breadcrumbs: meatballs, casseroles, and best of all — chicken croquettes.  Who knew how difficult it would be to find milk-free breadcrumbs.  We used 4C kosher breadcrumbs for years, until 4C stopped making them.  Since last August, I’ve looked for an adequate substitute and failed miserably.  Some were too coarse, others were seasoned.  Whole wheat breadcrumbs were a non-starter in my household.  I even tried making my own breadcrumbs and broke the family blender in the process.  This week — I finally found vegan breadcrumbs that make my family smile: Edward & Sons Lightly Salted Organic Breadcrumbs.  In appreciation of great tasting vegan breadcrumbs, I am posting my favorite “birthday party” recipe — since I have not met anyone ages 2 to 82 who doesn’t LOVE these.   I hope you enjoy them.

Chicken Croquettes

5 T. vegan butter (divided use)
3 T. flour
1/2 C. soy milk
1/2 C. chicken broth (do not use a low sodium brand)
2 C. finely chopped cooked chicken
1 C. milk-free bread crumbs
1/4 t. salt
2 t. baking powder, 3 T. water, and 3 T. canola oil mixed together
3 T. chopped parsley (optional)
1/4 C - 1/2 C. cornflake crumbs

1. In a medium-size saucepan, melt 3 T. vegan butter over medium heat.  Add flour and cook, stirring, for 1 to 2 minutes, without browning.  Gradually whisk in soy milk and broth, stirring constantly, until smooth and thick.  Remove from heat, let cook for 5 minutes.
2. In large bowl, combine chicken, bread crumbs, salt, baking soda/water/oil mix, and parsley (if you’re using it).  Mix well.  Pour in sauce.  Mix.  Cover and refrigerate for at least 2 hours, until set.
3. Preheat oven to 350 degrees.  Pour cornflake crumbs into shallow dish.  Roll chicken mixture into balls and roll in cornflake crumbs to coat.
4. Arrange croquettes in a greased baking dish.  Melt remaining 2 T. vegan butter and drizzle over croquettes.  Bake 30 minutes until golden brown.