Chicken and Potato Fritters
Chicken potato fritters make for such a quick and filling meal! Kids and adults will love them, and you can easily freeze leftovers and pop them in the oven to crisp them up when ready to eat!
Ingredients
- 2 cups golden potatoes, cubed and option to peel or not (or russet)
- ½ pound ground chicken
- ½ cup aged cheddar cheese
- 3 tablespoon oatmeal (blended rolled oats)
- 2 teaspoon olive oil (plus additional to spray skillet)
- ¼ teaspoon sea salt
- 1 teaspoon garlic granules (or garlic powder)
- ½ teaspoon paprika
- freshly ground black pepper
Instructions
- In a small saucepan, add cubed potatoes and cover with water. Bring potatoes to a boil on medium heat, then decrease low-medium heat to continue simmer with lid cracked. Cook until fork tender which is a total cook time of about 30 minutes.
- While the potatoes cook, mix all remaining ingredients in a medium-sized mixing bowl.
- Drain potatoes then return them to the saucepan, off the burner, and mash them to be as smooth as possible. Add mashed potatoes to the meat mixture and fully combine.
- Spray a large skillet with olive oil and heat to medium-low heat. When skillet is hot, scoop 3 tablespoon of mixture at a time and roll into a ball. Flatten to about ½ inch thick. *See note for crispier option. Add 4-5 fritters at a time to the skillet and cook 2-3 minutes. Spray the tops of the fritters and flip and cook another per side.Repeat with remaining mixture, respraying the skillet when you add another batch.
Notes
* If you want flatter and crispier fritters, use only 2 tablespoons per fritter, roll into a ball, then flatten until thin. Don't flatten so thin that you see holes, or it won't hold together as easily. This recipe yields 18 fritters when using 2 tablespoon each.