Leftover roast chicken fritters (for lack of a better name)

(5.00/5 - 1 vote)


- 1 ½ cup leftover roast chicken, shredded, - chopped, and shredded again
- 2 stalk celery, peeled and diced
- 1 tsp lemon juice
- Bread, several slices, soaked in milk
- Bread crumbs or crumbled crackers
- 1 tbsp sweet paprika
- ½ tbsp garlic powder
- - ½ tbsp sumac
- ½ tbsp oregano or Italian seasoning
- 1 tbsp chopped parsley
- 1 large egg
- Salt
- Pepper
- Olive oil


Step 1

Combine the chicken, celery, lemon juice, parsley, and spices, along with a pinch of salt and several grindings of pepper.

Step 2

Squeeze the bread to remove most of the milk, and add to mixture.

Step 3

Add one egg and mash together with your hands. See where you're at. You want the mixture to have the consistency of a meatball. Likely it will be too wet at this stage, so you'll want to add bread crumbs or crumbled crackers. Eventually, it should hold together well enough to make a small ball that doesn't stick to your hands.

Step 4

Heat a pan and make a tiny patty. Fry it quickly and taste. Then make adjustments to mix for seasoning. Make patties by first rolling into a ball slightly larger than a walnut, and then flattening.

Step 5

Fry in olive oil until golden on both sides.

Step 6

Serve with a sauce of your choosing (our favorite simple sauce these days is equal parts water and sour cream, with a nice bit of chopped dill, some sumac, and a little lemon juice).

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