These are chicken croquettes with North African flavors. Leftover mashed potatoes and chicken are absolutely acceptable and you can use cooked cod (or other white-fleshed fish) in place of chicken. Any vegetable or salad will round this out nicely.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil and add salt. Cook the potatoes until easily pierced with a knife, 10 to 15 minutes. Remove with a slotted spoon, then add the chicken; cook until it is done, 5 to 10 minutes. Remove the chicken (reserve some of the cooking water), cool it, then dice it finely.
Step 2
Use a fork to mash the potatoes—they should remain a little chunky—in a bowl with the garlic, onion, and egg, then the chicken, parsley, cinnamon, turmeric, cayenne and salt and black pepper to taste. If the mixture seems dry, add a little of the cooking liquid; then add enough flour to enable you to shape the mixture into patties. (If you chill it first this will be easier, but it isn’t necessary.)
Step 3
Wet or flour your hands and shape the mixture into patties of any size, or simply scoop large spoonfuls of the batter into the pan, flattening them with the back of a spatula.
Step 4
In a heavy skillet, heat about 1/2 inch of oil to 350°F.When the oil is ready—a pinch of flour will sizzle, and the oil will thin and start to shimmer (don’t let it smoke)—slide in the chicken-potato patties and cook until golden brown, 3 to 5 minutes per side. Do not crowd the pan; work in batches if necessary. Drain on paper towels and serve immediately, garnished with the parsley or cilantro.
