Zucchini and chicken croquettes

I have done everything in the food processor but you can do it by hand and I will put it this way: The first thing is to chop the zucchini finely, transfer to the pot / pan / robot and add the lactose-free butter. We put over medium-high heat for about 5 minutes.

Add the flour and let it cook for two or three minutes so that it does not taste uncooked.

Add the chicken (I already had it cooked because it was leftovers, otherwise, you would throw it together with the zucchini to be done), the homemade chicken broth, milk, salt and spices. Stir to integrate.

Stir gently and continuously until the dough thickens (about 15 minutes).

When we have a creamy texture, taste to rectify the salt, transfer to a bowl and cover. Chill in the refrigerator for at least 3 hours. The longer the time, the better the dough will handle later. I left it overnight.

When my dough cooled down it was quite thick and handled very well. Now we will put the beaten eggs in a plate, and in another plate the crushed cereals (quantity by eye). I have been making the shape with the help of a spoon, I have passed it through the egg and then through the cereals.

We put the battered croquettes in the air fryer and cook them for 12 minutes at 175 degrees.

After this time, plate it. I have mixed in a bowl two teaspoons of lactose-free natural yogurt and 1 teaspoon of lactose-free cream cheese along with 3 drops of stevia. I put a little on each croquette and, on top, homemade blueberry and raspberry jam. I also wanted to serve it with a sliced tomato with EVOO and salt.