From the Green Eggs and Ham Cookbook, by Georgeanne Brennan. Serves 4; can be doubled.
2 cups finely chopped cooked chicken (rotisserie chicken is fine)
4 Tbsp dried, unflavored bread crumbs
2 Tbsp minced scallions
1 tsp sambal oelek
1/2 tsp kosher salt
1 Tbsp minced cilantro or parsley
1 cup finely chopped unsalted roasted peanuts (if allergic to peanuts, use bread crumbs)
Chopped gherkin or half-sour pickles, for garnish (optional)
Preheat oven to 400°F.
In a bowl, mix together the chicken, bread crumbs, scallions, sambal, salt, eggs and cilantro to make a thick paste. With your hands, divide the mixture into twelve equal parts, then shape into logs or patties.
Put the chopped peanuts on a plate, and roll each croquette in the peanuts. Place on a baking sheet lined with a silicone mat or parchment paper.
Bake 20 minutes or until golden brown and firm to the touch. Serve hot, garnished with pickles.