These croquettes are bound with a thick, buttery cross between béchamel sauce and eggless pâte a choux dough. This floury base gets mixed with ground meat or fish (in this case, chicken), cooled, and then shaped into cylinders and fried. Because of the abundance of butter in the filling, the hot croquettes offer a creamy, lush interior that gushes out of the crisp breadcrumb coating.
