Golden homemade chicken, carrot & oregano fritters are drizzled with a honey-mustard mayo, and served with oven-roasted potato wedges and a fresh green leaf salad.
Crispy Chicken Fritters & Wedges
Crispy Chicken Fritters & Wedges
with honey-mustard mayo & fresh oregano
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Carrot
- Chicken
- Free-Range Chicken Mince
- Fresh Oregano
- Honey Mustard Mayo
- Potato
- Salad Leaves
- Savoury Flour
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Egg/s
ROAST WEDGES
Preheat the oven to 200°C. Spread the Potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
PREP THE MINCE
Place the grated Carrot in a clean tea towel. Close up tightly and squeeze out as much liquid as possible. Discard the liquid and place the drained carrot in a bowl. Add the mince, the Savoury Flour, ½ the picked oregano, 1 egg, and seasoning. Mix until fully combined. Add an extra splash of water if it’s too thick.
FRY THE FRITTERS
Place a pan over medium-high heat with enough oil to cover the base. Once hot, scoop 2 tbsp of the fritter mixture into the hot oil. Flatten slightly and repeat with the remaining mixture, leaving a 1cm gap between the fritters. You may need to do this step in batches. Fry until crispy and cooked through, 3-4 minutes per side. Remove from the pan and drain on paper towel.
LAST TOUCHES
In a small bowl, loosen the mayo with water in 5ml increments until drizzling consistency. In a salad bowl, toss the rinsed Salad Leaves with a drizzle of olive oil.
TUCK IN!
Plate up the Chicken/" title="View all our recipes with Chicken at eCook">Chicken fritters. Drizzle over the mayo. Side with the dressed leaves and the Potato wedges. Garnish with the remaining oregano. Enjoy, Chef!
Potato - 200g
Carrot - 120g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mince/" title="View all our recipes with Free-Range Chicken Mince at eCook">Free-Range Chicken Mince - 150g
Savoury Flour - 15ml
Fresh Oregano - 3g
Honey Mustard Mayo - 1 unit
Salad Leaves - 20g
ROAST WEDGES
Preheat the oven to 200°C. Spread the Potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
PREP THE MINCE
Place the grated Carrot in a clean tea towel. Close up tightly and squeeze out as much liquid as possible. Discard the liquid and place the drained carrot in a bowl. Add the mince, the Savoury Flour, ½ the picked oregano, 1 egg, and seasoning. Mix until fully combined. Add an extra splash of water if it’s too thick.
FRY THE FRITTERS
Place a pan over medium-high heat with enough oil to cover the base. Once hot, scoop 2 tbsp of the fritter mixture into the hot oil. Flatten slightly and repeat with the remaining mixture, leaving a 1cm gap between the fritters. You may need to do this step in batches. Fry until crispy and cooked through, 3-4 minutes per side. Remove from the pan and drain on paper towel.
LAST TOUCHES
In a small bowl, loosen the mayo with water in 5ml increments until drizzling consistency. In a salad bowl, toss the rinsed Salad Leaves with a drizzle of olive oil.
TUCK IN!
Plate up the Chicken/" title="View all our recipes with Chicken at eCook">Chicken fritters. Drizzle over the mayo. Side with the dressed leaves and the Potato wedges. Garnish with the remaining oregano. Enjoy, Chef!
Potato - 400g
Carrot - 240g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mince/" title="View all our recipes with Free-Range Chicken Mince at eCook">Free-Range Chicken Mince - 300g
Savoury Flour - 30ml
Fresh Oregano - 5g
Honey Mustard Mayo - 1 unit
Salad Leaves - 40g
ROAST WEDGES
Preheat the oven to 200°C. Spread the Potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
PREP THE MINCE
Place the grated Carrot in a clean tea towel. Close up tightly and squeeze out as much liquid as possible. Discard the liquid and place the drained carrot in a bowl. Add the mince, the Savoury Flour, ½ the picked oregano, 2 eggs, and seasoning. Mix until fully combined. Add an extra splash of water if it’s too thick.
FRY THE FRITTERS
Place a pan over medium-high heat with enough oil to cover the base. Once hot, scoop 2 tbsp of the fritter mixture into the hot oil. Flatten slightly and repeat with the remaining mixture, leaving a 1cm gap between the fritters. You may need to do this step in batches. Fry until crispy and cooked through, 3-4 minutes per side. Remove from the pan and drain on paper towel.
LAST TOUCHES
In a small bowl, loosen the mayo with water in 5ml increments until drizzling consistency. In a salad bowl, toss the rinsed Salad Leaves with a drizzle of olive oil.
TUCK IN!
Plate up the Chicken/" title="View all our recipes with Chicken at eCook">Chicken fritters. Drizzle over the mayo. Side with the dressed leaves and the Potato wedges. Garnish with the remaining oregano. Enjoy, Chef!
Potato - 600g
Carrot - 360g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mince/" title="View all our recipes with Free-Range Chicken Mince at eCook">Free-Range Chicken Mince - 450g
Savoury Flour - 45ml
Fresh Oregano - 8g
Honey Mustard Mayo - 2 units
Salad Leaves - 60g
ROAST WEDGES
Preheat the oven to 200°C. Spread the Potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
PREP THE MINCE
Place the grated Carrot in a clean tea towel. Close up tightly and squeeze out as much liquid as possible. Discard the liquid and place the drained carrot in a bowl. Add the mince, the Savoury Flour, ½ the picked oregano, 2 eggs, and seasoning. Mix until fully combined. Add an extra splash of water if it’s too thick.
FRY THE FRITTERS
Place a pan over medium-high heat with enough oil to cover the base. Once hot, scoop 2 tbsp of the fritter mixture into the hot oil. Flatten slightly and repeat with the remaining mixture, leaving a 1cm gap between the fritters. You may need to do this step in batches. Fry until crispy and cooked through, 3-4 minutes per side. Remove from the pan and drain on paper towel.
LAST TOUCHES
In a small bowl, loosen the mayo with water in 5ml increments until drizzling consistency. In a salad bowl, toss the rinsed Salad Leaves with a drizzle of olive oil.
TUCK IN!
Plate up the Chicken/" title="View all our recipes with Chicken at eCook">Chicken fritters. Drizzle over the mayo. Side with the dressed leaves and the Potato wedges. Garnish with the remaining oregano. Enjoy, Chef!
Potato - 800g
Carrot - 480g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mince/" title="View all our recipes with Free-Range Chicken Mince at eCook">Free-Range Chicken Mince - 600g
Savoury Flour - 60ml
Fresh Oregano - 10g
Honey Mustard Mayo - 2 units
Salad Leaves - 80g
Frequently Asked Questions
What is the preparation time for Crispy Chicken Fritters & Wedges?
The preparation time for Crispy Chicken Fritters & Wedges with honey-mustard mayo & fresh oregano is between 25 and 45 minutes.
What is the total time required to make Crispy Chicken Fritters & Wedges with honey-mustard mayo & fresh oregano?
The total time required to make Crispy Chicken Fritters & Wedges with honey-mustard mayo & fresh oregano is between 40 and 60 minutes.
How many servings does Crispy Chicken Fritters & Wedges provide?
4 servings
What are the main ingredients in Crispy Chicken Fritters & Wedges?
Carrot, Chicken, Free-Range Chicken Mince, Fresh Oregano, Honey Mustard Mayo, Potato, Salad Leaves, Savoury Flour
What is the nutritional information of Crispy Chicken Fritters & Wedges?
Calories: 653, Carbs: 64 grams, Fat: grams, Protein: 34.5 grams, Sugar: 14 grams, Salt: 661 grams
How do I prepare Crispy Chicken Fritters & Wedges?
ROAST WEDGES: Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). PREP THE MINCE: Place the grated carrot in a clean tea towel. Close up tightly and squeeze out as much liquid as possible. Discard the liquid and place the drained carrot in a bowl. Add the mince, the savoury flour, ½ the picked oregano, 1 egg, and seasoning. Mix until fully combined. Add an extra splash of water if it’s too thick. FRY THE FRITTERS: Place a pan over medium-high heat with enough oil to cover the base. Once hot, scoop 2 tbsp of the fritter mixture into the hot oil. Flatten slightly and repeat with the remaining mixture, leaving a 1cm gap between the fritters. You may need to do this step in batches. Fry until crispy and cooked through, 3-4 minutes per side. Remove from the pan and drain on paper towel. LAST TOUCHES: In a small bowl, loosen the mayo with water in 5ml increments until drizzling consistency. In a salad bowl, toss the rinsed salad leaves with a drizzle of olive oil. TUCK IN!: Plate up the chicken fritters. Drizzle over the mayo. Side with the dressed leaves and the potato wedges. Garnish with the remaining oregano. Enjoy, Chef!
What should be prepared from my kitchen to make Crispy Chicken Fritters & Wedges?
Carrot, Chicken, Free-Range Chicken Mince, Fresh Oregano, Honey Mustard Mayo, Potato, Salad Leaves, Savoury Flour
How many calories does Crispy Chicken Fritters & Wedges have?
653 calories
How much fat content does Crispy Chicken Fritters & Wedges have?
grams
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