When I first made this recipe I was a little concerned about the mixture being damp. As it turns out there was no need for it, just make these a little beforehand and refrigerate and they will be perfect. I served mine with a Bechamel Sauce and it really made the meal sing. The recipe itself is from the ad above, however I had to make a couple of modifications to get it to work but it's essentially the same recipe.
2 Boneless Chicken Breasts cooked or 2 cups leftover chicken
1/4 tsp Celery Salt
1tsp Lemon Juice
1/4tsp Onion Powder
Panko Bread Crumbs
For the White Sauce: 2T Butter, 2T Flour, 1C Hot Whole Milk, salt & pepper. Cook chicken breasts by simmering in water until done. Allow to cool then chop into small pieces. Place in bowl with celery salt, lemon juice and onion powder. In a saucepan over medium heat melt butter. Add flour and stir with whisk 3 mins then add milk and stir so there's no lumps. Add salt and pepper and keep stirring until quite thick, about 3mins. Add to chicken and mix well. Place @1C bread crumbs in pie pan, form 6 patties and coat each one well with the bread crumbs before placing on a plate. Cover with plastic wrap and refrigerate 30 mins at least. When ready to cook heat 1/2" of oil in pan until shimmering. Fry croquettes 3 at a time until browned on both sides. Serve with Bechamel Sauce (click for recipe on Facebook).