One of Brazil's most beloved street snacks, coxinha wraps a shredded chicken filling in mashed-potato dough shaped like a teardrop, then coats it in breadcrumbs and fries it. Its small size makes it perfect for lunchboxes and late-night snacking alike.
Shred the poached chicken breast and mix it with the finely chopped onion, tomato paste and salt.
Mash the boiled potatoes and knead them with the chicken broth and flour until smooth.
Flatten portions of the dough in your palm, place chicken filling in the centre, seal and shape into a teardrop, tapering to a point.
Dip the shaped croquettes first in beaten egg, then in breadcrumbs, and fry in hot olive oil for 5 minutes until golden.
If the dough sticks to your hands, lightly flour them so the croquettes shape more easily. Keep the frying oil at medium-high heat; oil that's too hot can burn the outside while leaving the inside raw. Allergens: contains wheat (gluten), egg.
Instead of frying, you can bake them in an oven preheated to 200°C for 20 minutes for a lighter version.
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