Sunny Sunday Chicken, Leek and Potato Fritters Recipe

Today was a beautifully sunny day. After a nice relaxed lunch of open sandwiches – made with leftover chicken and pork from yesterday’s BBQ, potato salad made using the leftover spuds and carrots, and some salad greens and homemade bread – we felt like something warm but light for dinner. In the spirit of Oktoberfest, potato pancakes with chicken and leek were the go, using some more of yesterday’s leftover BBQ chicken, pulled off the carcass. The leek was picked up at a local Sunday market. Here is the recipe!


3/4 cup cooked chicken, chopped
the white of a large leek, cut length-ways and then cut in to fine half-moons
2 medium to large potatoes, peeled and grated
1 level teaspoon salt
a grinding of black pepper
1/2 cup flour
2 eggs
oil for frying

herbs to garnish (optional)
salad greens as a side (optional)
mustard to serve (optional)


  1. Place the grated potatoes in a sieve and squeeze out as much liquid as possible.
  2. Combine all ingredients except the oil and mix well using your hands.
  3. Put oil in the pan and place on a medium heat.
  4. Place a few heaped tablespoons of the mix in to the pan and spread evenly to achieve a circle around 1cm thick.
  5. Cook on one side for about 5 minutes, and then flip to cook the other side for about 5 minutes.
  6. Place the cooked fritter on a plate, and place in to a very low oven while you cook the rest of the mix.
  7. Repeat steps 4, 5 and 6 until all the mix is used.

Serve with your condiment(s) of choice and a light salad.


Snoozing on a warm Sunday arvo.


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