• 2 boneless skinless chicken breasts (300-350g)
  • 450g floury potatoes (such as King Edward), peeled and quartered
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 4 tbsp Cabana spicy malagueta marinade (available at or Cholula hot sauce
  • 100g plain flour
  • 2 eggs, lightly beaten
  • 100g panko breadcrumbs
  • vegetable oil, for deep-frying
  • ½ small pack flat-leaf parsley, chopped


  • STEP 1

    Bring a pan of salted water to the boil, then reduce to a simmer. Poach the chicken very gently for 10 mins. Remove from the heat, cover and cook for 10-15 mins more until cooked through. Use a slotted spoon to remove the chicken and leave to cool. Reserve the poaching liquid.

  • STEP 2

    Bring the liquid to the boil, add the potatoes and simmer for 15-20 mins until just tender. Drain, then leave to dry out before mashing and seasoning.

  • STEP 3

    Meanwhile, heat the olive oil in a pan, add the onion and stir over a medium-low heat for 8-10 mins. To assemble, shred the chicken in a bowl, mix in the mash, onions and marinade, then taste and season. With damp hands, shape about 50g of mixture into a teardrop shape. Set it upright on a plate and repeat with the rest of the mixture. Coat each in flour, egg and breadcrumbs. Cover with cling film and chill for at least 1 hr.

  • STEP 4

    Heat the vegetable oil in a deep fryer or large saucepan to 170C or until a piece of bread browns in 30 secs. Fry in batches for 3-4 mins until golden, turning once or twice. Remove and drain on kitchen paper. Serve warm with the parsley scattered over.

Goes well with


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