Tuesday, December 4, 2007

Chicken Fritters

1 lb mashed potatoes with butter added
1 2/3 cup chopped, cooked chicken
2/3 cup chopped ham
2 eggs lightly beaten
2 cups breadcrumbs
oil for shallow frying

In a large bowl, blend the potatoes, chicken, ham, and 1 egg.

Shape the mixture into small balls or flat pancakes.

Add a little milk to the second egg.

Place the breadcrumbs on a plate. Dip the balls into the milk and egg mixture then roll in the breadcrumbs, to coat them completely.

Heat the cooking oil in a large skillet and cook the fritters until they are a golden brown.

Garnish with a sprig of parsley, and your favorite dipping sauce.