Cook the chicken fillets in slightly salted water. Remove from the pot and allow to cool completely.
Add chicken bouillon to 300 ml of boiling water and cook for a couple of minutes before adding the butter to melt.
Bring to the boil again and stirring all the time, add the flour sifted with baking powder. Cook until thick, remove from the heat and leave to cool completely.
When the batter is cool, add the eggs, chopped-up parsley, diced chicken and 1 spoonful of Vegeta universal. Mix with an electric mixer until smooth.
Shape into croquettes, coat them with flour, beaten egg and breadcrumbs and fry in hot oil until done.
Serve these tasty croquettes with a salad or boiled vegetable, and a little sauce of your choice.
You can use leftovers from a roasted bird to make the croquettes.