Crispy chicken bites with roasted potato leftovers

250 g cooked chicken (shredded) 300 g roasted potatoes 50 g kefalotyri cheese 2 eggs 2 tbsp breadcrumbs 1 tsp mustard 1 tsp honey 1 tsp paprika Salt pepper 2 tbsp olive oil

For baking:

2 tbsp olive oil

For coating:

1 cup breadcrumbs

Shred the cooked chicken into small pieces.

Mash the roasted potatoes with a fork in a bowl.

Add the chicken, cheese, eggs, breadcrumbs, mustard, paprika, honey, salt, pepper, and olive oil. Mix well until you get a firm, shapeable mixture.

Shape into small bites or meatballs.

Coat with breadcrumbs.

Fry in olive oil until golden brown.

Alternatively: Brush with olive oil and bake on parchment paper at 200°C for 10 minutes until golden (skip breadcrumb coating for this version).

Serve with yogurt or tomato sauce.

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Crispy chicken bites with roasted potato leftovers

Servings

Preperation

Cooking

Waiting

For baking:

For coating:

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