LEFT OVER CHICKEN AND MASHED POTATO FRITTERS

Recipe: Elize de Kock. (Adapted from Sharon)

• 1 cup mashed potatoes
• 1 1⁄2 cups chopped cooked chicken cubed
• 1⁄2 cup shredded parmesan/cheddar cheese
• 1 large egg, lightly beaten
• sour cream
• 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 ºC. 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.