Ingredients

• 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

Directions

• 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.