Brunch

Chicken and Cheese Fritters using Leftover Chicken is for Lunch.

Chicken and Cheese Fritters using Leftover Chicken takes 20 minutes to prepare.

Chicken and Cheese Fritters using Leftover Chicken takes 20 minutes to cook.

Chicken and Cheese Fritters using Leftover Chicken makes 24 servings.

The ingredients for Chicken and Cheese Fritters using Leftover Chicken are:

17 1/2 oz (500 grams) Potato Raw
1 1/2 cups @5 1/2 oz (150 grams) Cooked Chicken Breast chopped
1 tblspns Weight Watchers Sour Cream
4 large Egg
1/2 cup Flour, white
7 oz (200 grams) Danish Style Feta Cheese, crumbled
1/8 tsp dried Thyme
1/2 tsp Onion powder
1/2 tsp Garlic powder
1/4 cup chopped scallions (green onions) if wanted.

Here is how you make Chicken and Cheese Fritters using Leftover Chicken:

Boil potatoes until soft, drain and place in a large bowl. Mash with the sour cream. Add 1 egg at a time beating as you add each egg. ( a stick blender does a good job of blending it all). When all of the eggs are mixed through add all of the remaining ingredients and mix thouroughly.Heat skillet and spray with canola spray. Place a tablespoons of the mixture in the skillet, cook until brown on the botton, flip and cook until cooked. Continue with the remaining mixture.Serve with a salad or with a dipping sauce or chutney for dipping.Number of Servings: 24Recipe submitted by SparkPeople user FLOWERDALEJEWEL.

The nutritional information for Chicken and Cheese Fritters using Leftover Chicken is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 69.7

• Total Fat: 3.0 g
• Cholesterol: 31.7 mg
• Sodium: 134.3 mg
• Total Carbs: 5.5 g
• Dietary Fiber: 0.8 g
• Protein: 4.6 g