Recipes / Crispy chicken and potato nuggets
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THE pazapah RECIPE NOTEBOOK MADE FOR SHARING
Crispy chicken and potato nuggets
Golden, crispy bites of chicken and potato.
Includes 1 hour in the freezer.
Choose your servings, tick off your ingredients and let’s get cooking.
Ingredients
Adjusting the quantities
Quantities follow your selection. Adjust the dish size and cooking when making a much larger or smaller batch.
0 of 6 ingredients ticked
Step 1
Peel the potatoes and boil in salted water for 15-20 minutes until soft. In another saucepan, cook the chicken in boiling salted water for 10 minutes, until cooked through.
Step 2
Finely chop the cooked chicken. Drain the potatoes and mash them in a bowl.
Step 3
Add the chicken, flour, salt, pepper and herbs. Mix well.
Step 4
Put the mixture in a large freezer bag and flatten it.
Step 5
Freeze for 1 hour.
Step 6
Cut into thick chip-shaped pieces.
Step 7
Heat the frying oil in a large pan and fry for 5 minutes on each side until golden.
Step 8
Drain on kitchen paper.
Step 9
Serve with your favourite sauce.
Time to share!
Based on the listed ingredients; possible traces are not included. Check product labels. The absence of an icon does not mean a recipe is allergen-free.
