Sprig Originals's kitchen / Crispy Chicken and Mash Cakes with Lemon-Dill Yogurt
Crispy Chicken and Mash Cakes with Lemon-Dill Yogurt
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Sunday's roast chicken and the bowl of mashed potato in the back of the fridge become golden, crisp-edged patties studded with feta and dill. They fry up in one skillet in about 15 minutes and get a cool lemony yogurt to dunk into — a proper second-day dinner that tastes like it was the plan all along.
Ingredients
Cakes
- 2 cups cold leftover mashed potato
- 2 cups shredded leftover roast chicken
- 1 large egg
- 1/2 cup crumbled feta
- 1/4 cup chopped fresh dill
- 3/4 cup dried breadcrumbs
- 3 tbsp olive oil
- salt and black pepper
Lemon-Dill Yogurt
- 3/4 cup Greek yogurt
- 1 whole lemon
Instructions
- In a large bowl, combine the cold mashed potato, shredded chicken, egg, feta, half the dill and 1/3 cup of the breadcrumbs. Season with 1/2 teaspoon salt and plenty of black pepper, then mix with your hands until it holds together when squeezed.
- Spread the remaining breadcrumbs on a plate. Divide the mixture into 8 and shape each into a patty about 3 inches wide and 3/4 inch thick, pressing both sides into the breadcrumbs to coat. Set on a tray while you make the sauce.
- Stir the Greek yogurt with the zest and juice of half the lemon, the remaining dill and a pinch of salt. Cut the rest of the lemon into wedges for serving.
- Heat 2 tablespoons of the olive oil in a large nonstick or cast-iron skillet over medium heat until it shimmers. Fry 4 cakes for 3 to 4 minutes per side, turning once with a thin spatula, until deep golden and crisp and hot in the middle.
- Transfer to a paper-towel-lined plate, add the last tablespoon of oil to the pan and fry the remaining 4 cakes the same way, 3 to 4 minutes per side.
- Serve hot with the lemon-dill yogurt and lemon wedges alongside.
Chef's tips
- Cold mash from the fridge is essential — warm or freshly made mash is too loose to hold a patty. If your mixture still feels wet, work in another 2 tablespoons of breadcrumbs.
- No dill? Use 1 teaspoon dried oregano in the cakes and chopped parsley or chives in the yogurt.
- Leftover roast pork, lamb or even flaked cooked salmon works in place of the chicken.
- To bake instead: brush the cakes with oil and cook at 425°F for 20 to 22 minutes, flipping halfway.
- Shaped uncooked cakes freeze well on a tray, then bag them; fry from frozen over medium-low heat for 6 minutes per side.
Nutrition (per serving, estimated)
487calories
31gprotein
39gcarbs
22gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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