Roast chicken croquettes with spicy tomato chutney

1. 1

   For the croquettes, boil the potatoes until tender and then mash, using a ricer if you have one, to get the mash as fine as possible. Set aside to cool slightly.

2. 2

   Lightly beat one of the eggs and add to the cooled mash along with the butter, tarragon, lemon zest, salt and pepper. Mix well.

3. 3

   Add the leftover chicken and combine.

4. 4

   Place the breadcrumbs in one bowl, the flour in another and beat the remaining two eggs in a third bowl.

5. 5

   Take small handfuls of the potato mixture and shape into logs around 5cm/2in long. Roll each one in flour, dip in egg and then coat in breadcrumbs. Place in the fridge to chill for 30 minutes.

6. 6

   For deep frying, fill a heavy bottomed saucepan with about 8cm/3in vegetable oil and set over a medium heat. (Caution: hot oil can be dangerous. Do not leave unattended.)

7. 7

   To test if the oil is ready, drop in a pinch of breadcrumbs. They should immediately sizzle and rise to the surface.

8. 8

   Fry the croquettes in batches, turning occasionally until golden-brown all over. They should only take 2-3 minutes per batch. Remove to a paper towel lined plate and keep them warm while you fry the rest.

9. 9

   For the tomato chutney, heat the olive 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.

10. 10

    Serve the croquettes with the chutney. Any leftover chutney can be stored in an airtight container in the fridge for a few days.

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.