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Roast chicken croquettes with spicy tomato chutney
Fruit and vegetables
500g/1lb 2oz
floury potatoes
, peeled and cut into 2.5cm/1in cubes
5-6
tarragon
leaves, finely chopped
½
lemon
, zest only
3
shallots
, halved lengthwise and then sliced
2
garlic
cloves, finely chopped
8-12 soft
tomatoes
, roughly chopped
Tins, packets and jars
good pinch
dried chilli
flakes, to taste
Cooking ingredients
½ tsp
salt
¼ tsp freshly ground
black pepper
100g/3½oz
breadcrumbs
100g/3½oz
flour
vegetable oil
, for deep frying
olive oil
, for frying
2 tbsp
sugar
1 tsp
fennel seeds
1 tsp
sea salt
1 tsp freshly ground
black pepper
50ml/2fl oz
red wine vinegar
Dairy, eggs and chilled
3 free-range
eggs
30g/1oz unsalted
butter
Other
200g/7oz leftover
roast chicken
Back to recipe
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