Recipe Description
Making crunchy croquettes is a great way to use up leftover chicken. And while they are chilling in the fridge before you fry them, you’ve got time to make your own spicy tomato chutney.
Recipe Ingredient
- For the croquettes:
- leftover chicken
- 500g potatoes
- 3 eggs
- 2 shallots (chopped)
- 2 sprig of curry leaves
- 1 tsp cumin (toasted)
- salt and pepper
- 100 g breadcrumbs
- 1tsp chilli powder
- Oil for frying
- For the tomato chutney
- 1 tbsp oil
- 3 shallots (sliced)
- 2 cloves garlic (chopped)
- 2tbsp sugar
- 1 tsp fennel seeds
- 1/2 tsp dried chili flakes
- salt and pepper
- 50ml red wine vinegar
- 8-10 tomatoes (chopped)
Instructions
- For the croquettes, boil the potatoes until tender and then mash. Set aside to cool slightly.
- Mix all the ingredients in bowl. Add the leftover chicken and combine.
- Take small handfuls of the potato mixture and shape into round and flatten.
- Pan fry until golden color.
- For the tomato chutney, heat the oil in a frying pan and gently fry the shallots and garlic until soft, without colouring them. Add the sugar, fennel seeds, chilli flakes, salt and pepper, followed by the vinegar. Bring to a boil and then add the tomatoes.
- Cook for a further 10-15 minutes until the tomatoes have softened.
- Serve the croquettes with the chutney.
