Riff‑Raff Roast‑Potato Riff

Name: Crispy Herb‑Potato Fritters with Garlic‑Shallot Chicken Drizzle
Total time: 30 min
Yield: 2 servings
Ingredients: 300 g potatoes, boiled and mashed; 100 g rotisserie chicken, finely chopped; 1 egg, beaten; 3 tbsp flour; 2 shallots, minced; 2 cloves garlic, minced; 1 tsp mixed herbs; ½ tsp black pepper; ½ tsp salt; 4 tbsp sunflower oil

aka Crispy Herb‑Potato Fritters with Garlic‑Shallot Chicken Drizzle

A metal‑loud mash‑up of crunchy potato riffs and a tender chicken solo that’ll headbang your taste buds.

30minutes

680kcal / serving

2serves

Harddifficulty

no shops were harmed

Ingredients

300 gpotatoes, boiled and mashed
100 grotisserie chicken, finely chopped
1egg, beaten
3 tbspflour
2shallots, minced
2cloves garlic, minced
1 tspmixed herbs
½ tspblack pepper
½ tspsalt
4 tbspsunflower oil

42gprotein

70gcarbs

30gfat

≈ 680 kcal each, don't quote us

Method

In a bowl combine mashed potatoes, chopped chicken, egg, flour, minced shallots, garlic, mixed herbs, salt and pepper. Mix until a thick batter forms.
Heat oil in a heavy skillet over medium‑high heat. Drop spoonfuls of batter (about 2 inches wide) into the pan, flatten slightly with a spatula.
Fry until golden and crisp, about 3‑4 minutes per side. Transfer to paper towels to drain.
Serve the fritters stacked, drizzling any pan‑collected juices over the top for extra flavor.

Keep the oil temperature steady; if it drops too low the fritters will soak up oil and lose their crunch.

Best enjoyed with Blast a classic heavy‑metal anthem while flipping the fritters for maximum stage‑presence.

So… how was it? Be honest.

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