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Ingredients

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Method

Preparation

  1. Method

    1. Once mash is prepared, add in butter, parsley and half of the Robertsons Savoury Rice and mix well.
    2. In a large bowl, combine the chicken with the remaining pack Robertsons Savoury Rice and stir to combine.
    3. Add in the Hellmann’s Tangy Mayonnaise and Fine Foods Chutney to the seasoned chicken and mix well until combined.
    4. With lightly floured hands, place about 4 tablespoons of the mashed potato in one hand, creating a well in the centre. Spoon a tablespoon of the chicken filling into the well and top with a teaspoon of cheese. Mould the mashed potato around the filling to enclose it, creating a ball. Press firmly to hold shape. Repeat with the remaining mash and filling to create 15 balls.
    5. Dip each of the potato balls first into the flour, then egg and lastly in the Knorr Professional Mash Flakes and place on a tray.
    6. Preheat oil in a deep fryer, fry the potato balls in batches until golden brown, for about 3-4 min. Remove with a slotted spoon and place on kitchen paper towel to drain the excess oil.
    7. Arrange the crispy potato balls on a serving platter. Garnish with fresh chopped parsley, serve alongside chutney.
  2. Chefs Tip

    Refrigerate for 30 min to help the potatoes mould better.
    (If preparing these in advance for another day, freeze at this stage).