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appetizers | chicken

Chicken & Sweet Potato Fritters with Tomato Chili Relish

Prep Time: 15 minutes Cooking Time: 15 minutes 18 fritter servings


Products Included In Recipe

Ingredients

Chicken & Sweet Potato Fritters

3/4 lb | 300 g Granny's Boneless Skinless Chicken Thighs
1/2 cup | 125 ml sweet potato, peeled and diced small
4 tbsp | 60 ml flour
2 eggs
1/4 cup | 65 ml green onion
1 tsp | 5 ml garlic, minced
1 tsp | 5 ml fresh lemon juice
1/2 tsp | 2.5 ml ground allspice
1/2 tsp | 2.5 ml ground coriander seed
to taste ground pepper
1 tsp | 5 ml sea salt
1/4 cup | 65 ml vegetable oil

Tomato Chili Relish

1 tsp | 5 ml garlic, minced
2 tbsp | 30 ml onion, minced
1 tbsp | 15 ml olive oil
1 1/2 tsp | 7.5 ml dried red chilies flakes
2 tbsp | 30 ml red wine vinegar
1 1/2 cups | 375 ml canned Italian tomatoes, finely chopped
1/2 tsp | 2.5 ml sea salt
1/4 tsp | 1.25 ml ground pepper

Directions

Chicken & Sweet Potato Fritters

Microwave diced sweet potatoes on high for 2 minutes and let cool.
Beat eggs in a bowl, then add flour and mix.
Add diced chicken, sweet potato, onion, garlic, lemon juice and seasonings. Mix well.
Heat a frying pan on low then add oil. Carefully drop fritter mixture into the oil one tablespoon. When cooked on one side, flip over and continue until fully cooked.
Serve warm with Tomato Chili Relish. Fritters can be cooked, cooled and then reheated at 350°F (175°C) for minutes.

Tomato Chili Relish

Sauté garlic and onions in oil. Add chilies, vinegar, tomatoes, sea salt and black pepper. Simmer over low heat until thick. Cool.

From the Chef: "This southern-inspired dish is sure to make a unique addition to your appetizer tray. I love the depth of flavour as well as the fact that you can make and fry the fritters ahead of time, then reheat them in the oven when your guests arrive."

Recipe courtesy of Chef Jason Wortzman

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