Chicken and Mushroom Crispbakes

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I love something quick and easy to cook on a Monday so I can get adjust getting back into the working week! and these Crispbakes are great for using up leftovers on a Monday after a Sunday roast or if you have any leftover mash/boiled potatoes.

You could prep a load of these and keep some in the freezer (or in the fridge for a few days) to have at hand when you want something quick without having a ping meal.

You can basically use anything in these; broccoli, peas, ham, cheese, sausage, sweetcorn etc. but I love the combo of chicken and mushroom (and to be honest happened to have leftover roast chicken and a few mushrooms to use up!). The secret is to have cold boiled potatoes or mash so the ingredients can easily combine and it’s easier to handle. You can attempt to use hot potatoes, but it won’t glue together well.

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Recipe (makes 4)

2 medium potatoes, boiled and left to go cold (use leftover ones from before roasting or leftover mash)

1 cooked, cold chicken breast or leg quarter, shredded

80g mushrooms, sliced

1/2 tsp Dijon mustard

3 tbsp olive oil

80g dried breadcrumbs (panko breadcrumbs are good to have in your pantry!)

2 eggs

3 tbsp flour

Salt and freshly ground black pepper

Put the cold potatoes in a bowl and fork through to mash. Add in the shredded chicken and plenty of salt and pepper. Next, heat up a frying pan and add 1 tbsp of olive oil. Fry the mushrooms until brown and season with salt and pepper. Pour these into the chicken and potato, add the mustard and mix well until thoroughly combined.

Next, pour the flour onto a plate, beat the eggs onto another and then tip the breadcrumbs onto a third plate. Mix some salt and pepper into the flour.

Tip out the chicken and potato mix onto a floured surface and squash/form into a cake shape. Cut into 4 equal pieces. Pick up each segment and form into a cake shape, around 2 inches wide and 1 inch high.

Gently coat each of the potato cakes all over in the flour, followed by the egg and then finally the breadcrumbs, making sure it is coated all over (the flour helps the egg to stick and then the breadcrumbs to the egg).

Leave aside in the fridge for at least 15 minutes or until needed. You could now freeze them at this point.

Pre-heat your oven to 180C.

Heat up a frying pan and add the rest of the olive oil. Fry the crispbakes on both sides until brown and crispy, pop onto a baking tray and bake in the oven for a further 15 minutes.

I would serve these with a nice homemade tomato salsa or baked beans or even a fried egg – serve with whatever you fancy!

Enjoy.

 

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