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

5 servings
15 min
25 min
Very Easy


Number of serving: 5
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



Olive oil


  • Combine the chicken, celery, lemon juice, parsley, and spices, along with a pinch of salt and several grindings of pepper.
  • Squeeze the bread to remove most of the milk, and add to mixture.
  • 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.
  • 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.
  • Fry in olive oil until golden on both sides.
  • 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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