LEFT OVER CHICKENAND MASHED POTATO FRITTERS
1 cup mashed potatoes
1 1⁄2 cups chopped cooked chicken cubed
1⁄2 cup shredded parmesan/cheddar cheese
1 large egg, lightly beaten
1 teaspoon salt
1⁄2 teaspoon dried thyme
1⁄2 teaspoon garlic powder
1⁄2 teaspoon pepper
1⁄4 teaspoon grated fresh lemon rind
2⁄3 cup fine dry breadcrumbs
vegetable oil, for frying
Stir together mashed potatoes, chicken, Parmesan/cheddar cheese, egg, just enough sour cream to form a stiff mixture, salt, dried thyme, garlic powder, pepper, and grated fresh lemon rind. Chill mixture 1 hour. Shape into 2″ balls.
Place dry breadcrumbs in a shallow dish. Roll balls in breadcrumbs, coating evenly.
Pour oil to a depth saucepan; heat to 190 degrees C. Fry fritters in batches, 2 minutes or until golden brown. Drain on wire racks on paper towels, and serve immediately. Serve with sweet chilli sauce or mayonnaise.
Recipe: Elize de Kock. (Adapted from Sharon)