- 500g/1lb 2oz floury potatoes, peeled and cut into 2.5cm/1in cubes
- 3 free-range eggs
- 30g/1oz unsalted butter
- 5-6 tarragon leaves, finely chopped
- ½ lemon, zest only
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 200g/7oz leftover roast chicken
- 100g/3½oz breadcrumbs
- 100g/3½oz flour
- vegetable oil, for deep frying
- olive oil, for frying
- 3 shallots, halved lengthwise and then sliced
- 2 garlic cloves, finely chopped
- 2 tbsp sugar
- 1 tsp fennel seeds
- good pinch dried chilli flakes, to taste
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- 50ml/2fl oz red wine vinegar
- 8-12 soft tomatoes, roughly chopped
- For the croquettes, boil the potatoes until tender and then mash, using a ricer if you have one, to get the mash as fine as possible. Set aside to cool slightly.
- Lightly beat one of the eggs and add to the cooled mash along with the butter, tarragon, lemon zest, salt and pepper. Mix well.
- Add the leftover chicken and combine.
- Place the breadcrumbs in one bowl, the flour in another and beat the remaining two eggs in a third bowl.
- Take small handfuls of the potato mixture and shape into logs around 5cm/2in long. Roll each one in flour, dip in egg and then coat in breadcrumbs. Place in the fridge to chill for 30 minutes.
- For deep frying, fill a heavy bottomed saucepan with about 8cm/3in vegetable oil and set over a medium heat. (Caution: hot oil can be dangerous. Do not leave unattended.)
- To test if the oil is ready, drop in a pinch of breadcrumbs. They should immediately sizzle and rise to the surface.
- Fry the croquettes in batches, turning occasionally until golden-brown all over. They should only take 2-3 minutes per batch. Remove to a paper towel lined plate and keep them warm while you fry the rest.
- For the tomato chutney, heat the olive oil in a frying pan and gently fry the shallots and garlic until soft, without colouring them. Add the sugar, fennel seeds, chilli flakes, salt and pepper, followed by the vinegar. Bring to a boil and then add the tomatoes. Cook for a further 10-15 minutes until the tomatoes have softened.
- Serve the croquettes with the chutney. Any leftover chutney can be stored in an airtight container in the fridge for a few days.