Crispy Chicken Croquettes (Karakat-e Morgh)

In a large mixing bowl, combine the shredded chicken, mashed potatoes, Parmesan, parsley, onion, garlic, salt, black pepper, and paprika. Mix thoroughly until the mixture is cohesive and easy to shape.

Lightly dampen your hands and shape about 30 g of the mixture into small cylinders or logs. Continue until all the mixture is used.

Prepare a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.

Coat each croquette in flour, shaking off excess, then dip into the egg, and finally roll in breadcrumbs until fully coated.

Heat enough vegetable oil in a deep pan over medium heat until hot but not smoking.

Fry the croquettes in batches, turning gently, until evenly golden and crisp on all sides.

Transfer to paper towels to drain excess oil. Serve hot, ideally with steamed or sautéed vegetables.