30g butter 1 small carrot, peeled, finely diced 1 stalk celery, finely diced 2 green onions, finely chopped 125g can corn kernels, drained 2 tablespoons flat-leaf parsley leaves, finely chopped 2 cups chopped cooked chicken (see note) 1 quantity panada (see related recipe) 1/2 cup plain flour 1 cup dried breadcrumbs 1/3 cup sesame seeds 2 eggs, lightly beaten vegetable oil, for deep-frying

Preparation
1. Melt butter in a small saucepan over medium heat. Add carrot and celery. Cook, stirring, for 3 minutes. Add green onions and corn. Cook for 1 minute. Transfer to a large bowl.
2. Add parsley, chicken and warm panada to carrot mixture. Season with salt and pepper. Mix well. Cover and refrigerate for 2 hours or until chilled.
3. Lightly coat hands in flour. Using 1/4 cup of mixture at a time, shape mixture into sausage shapes.
4. Combine breadcrumbs and sesame seeds in a shallow dish. Coat croquettes, 1 at a time, in flour. Dip in egg, then roll in breadcrumb mixture, pressing on firmly to coat. Place on a tray. Cover and refrigerate for 15 minutes or until firm. Preheat oven to 160°C.
5. Pour oil into a large, heavy-based saucepan or wok until one-third full. Heat over medium heat until hot. Cook croquettes, 4 at a time, for 2 to 3 minutes or until golden. Transfer to a wire rack over a baking tray. Keep warm in the oven while cooking remaining croquettes. Sprinkle with sea salt and serve.