It’s time to go grocery shopping again, but I don’t want to go until I have used almost everything in the kitchen (trying to limit my exposure to the virus by going to the store less..) So, that just means I need to get creative, and my creativity of the night is…Shredded chicken and mashed potato balls.
I had some leftover shredded chicken from dinner the night before, which I made in the crock pot. (2 chicken breasts, 4 cups water, 2 broth cubes, cook on high for 4 hours and then shred. simple) All my ingredients were thrown together, I did not take measurement, so I will do my best to copy what I did.
(serving size 8-10 balls)
* 1 Cup Shredded Chicken
* 1/4 Cup Shredded Cheese of your choice
* 1/4 Cup Frozen Peas and Carrots
* 2 Tablespoons Chives
* 1 Package Instant Garlic Mashed Potatoes
* 1/2 Cup Breadcrumbs (I made my own with bread I had at the house, just toast then blend with some seasoning.)
* 1 egg
* Vegetable oil for frying
First cook your mashed potatoes and then set aside and let cool. (need to be able to handle)
Prep your filling. Combine the chicken, vegetables, and cheese.
Make your breadcrumbs if you don’t have any on hand. Pour into a shallow dish.
Whisk one egg in a bowl until evenly combined.
Pour some flour into a shallow plate.
Once you have all your dishes prepped, time to start rolling.
Roll two balls of mashed potatoes. Place one on wax paper and flatten. Grab a ball of your chicken filling and squeeze into a ball form, try to keep it together. Place on the mash potato disc. Take the other mashed potato ball and place on top, then combine the top to the bottom, completely covering the filling in mashed potato. I found it easiest to form the ball in my hand (yes, this is a messy process.) Once a ball is formed, roll it into the flour. You will notice that it sticks together much easier now. Then roll that in the egg mixture, then again roll that into the breadcrumbs. Do this until you are out of mashed potato.
Once all your balls are formed, heat a pan with vegetable oil and fry each ball until golden on each side. Serve with a side dish and add hot sauce if desired.
For my side dish, I had a head of cauliflower that was starting to get soft, so I placed the whole thing in a pan, poured chicken broth on top (leftover broth from the shredded chicken the night before), and baked in the oven for 30min then broiled on high for about 5 minutes.
Not a bad invention for having limited stuff in the kitchen eh? I want to try this again, but do rice instead of mashed potatoes next time. I bet it will be just as tasty.