Healthy carrot and chicken croquettes

For the croquettes

• Cooked chicken from broth
• Cooked carrots from broth
• Onion powder
• Brown rice flour
• Eggs
• Rye crispbreads

For the healthy béchamel

• 500g unsweetened soy milk
• 2 heaping tbsp brown rice flour
• 2 level tbsp extra virgin olive oil
• Pink Himalayan salt
• Nutmeg

Tools

• Food processor
• Air fryer

Method

1. 1Remove the chicken from the broth, debone it, and discard anything that isn't clean meat.
2. 2Finely shred or chop the chicken in your food processor and set aside.
3. 3Repeat the process with the cooked carrots.
4. 4Transfer everything to a bowl, season to taste with onion powder, and mix well until thoroughly combined.
5. 5In a small saucepan, combine all the béchamel ingredients and place over medium heat, stirring constantly until it starts to thicken (make sure the flour doesn't scorch).
6. 6Once the béchamel begins to thicken, remove it from the heat and stir it into the bowl with the other ingredients until you have a smooth, uniform paste.
7. 7Spread the mixture onto a tray, let it cool down, and refrigerate for at least 3-4 hours (I left mine overnight).
8. 8Now we get ready for the final step to coat our croquettes.
9. 9Whisk the eggs in a shallow bowl and set aside.
10. 10Place the brown rice flour on a plate and set aside.
11. 11Finely crush the rye crispbreads in a food chopper, transfer to another plate, and set aside.
12. 12Time to shape the croquettes! Dredge each one in flour, dip in beaten egg, and roll in the crushed rye crumbs.
13. 13Cook them in the air fryer for 30 min on the 'fries' setting (you can also bake them in the oven).
14. 14All done! Our healthy carrot and chicken croquettes are ready.