Curried Chicken Tots

Photo: Idaho Potato Commission

From: Chef Joshua Risener. Yield: 12 tots

2 large russet potatoes, peeled and cut into 1” squares
2 chicken breasts or 3 legs, preferably cooked from leftovers, cut into small bite-sized pieces
1 medium-sized carrot, ¼” diced
1 cup cooked or frozen peas
½ small onion, diced
½ cup paneer cheese, chopped
2 Tbsp. Madras curry powder
to taste, salt
1 cup flour
2 eggs, mixed with a little water and whisked
2 cups panko bread crumbs

Cook potatoes in salted water until soft, or for about 20 minutes. Drain and set aside to cool. Meanwhile, sweat the carrot and onion in a little olive oil until softened slightly. Season with salt to taste, and place in a bowl. Mix thoroughly with the chopped chicken, frozen peas, cheese and curry. When potatoes have cooled, mash with a potato masher or with hands, and add to the seasoned vegetable/meat mixture. Blend well; refrigerate.

While tots cool in the refrigerator, set up a breading station. Roll the potato mixture into golf ball-sized tots. Flour first, egg wash second, then finish in panko crumbs. Make sure there are no bare spots, or tots will explode in the fryer. Cook in rice oil or oil of choice until golden brown. Allow to cool for a few minutes before service.