What are the main ingredients in Golden Chicken Fritters & Wedges?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Egg/s

What is the nutritional information of Golden Chicken Fritters & Wedges?

Calories: 619, Carbs: 94 grams, Fat: grams, Protein: 33.7 grams, Sugar: 49.4 grams, Salt: 288 grams

How do I prepare Golden 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 Golden Chicken Fritters & Wedges?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Egg/s

Golden Chicken Fritters & Wedges

Crispy 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.

Golden Chicken Fritters & Wedges

with honey mustard mayo & fresh oregano

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

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

Photo of Golden Chicken Fritters & Wedges

Serves 1

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!

Potato - 200g
Carrot - 120g
Free-range Chicken Mince - 150g
Savoury Flour - 15ml
Fresh Oregano - 3g
Honey Mustard Mayo - 1 unit
Salad Leaves - 20g

Download the Recipe

Serves 2

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!

Potato - 400g
Carrot - 240g
Free-range Chicken Mince - 300g
Savoury Flour - 30ml
Fresh Oregano - 5g
Honey Mustard Mayo - 1 unit
Salad Leaves - 40g

Download the Recipe

Serves 3

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 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
Free-range Chicken Mince - 450g
Savoury Flour - 45ml
Fresh Oregano - 8g
Honey Mustard Mayo - 2 units
Salad Leaves - 60g

Download the Recipe

Serves 4

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 fritters. Drizzle over the mayo. Side with the dressed leaves and the potato wedges. Garnish with the remaining oregano. Enjoy, Chef!