Curried Chicken Tot

Curried Chicken Tot

Joshua Riesner
Pig & Pickle
Scottsdale, AZ

Yield: 12 tots



  1. Cook potatoes in salted water until soft or about 20 minutes. Drain and set aside to cool.
  2. Meanwhile, sweat the carrot and onion in a little olive oil until softened slightly.
  3. Season with salt to taste and place in a bowl and mix thoroughly with the chopped chicken, frozen peas, cheese and curry.
  4. When the potatoes have cooled, mash with a tater masher or with your hands and add to the seasoned veggie/meat mixture and blend well. Refrigerate.
  5. Set up a breading station while the tot mixture cools in the fridge.
  6. Form the tot mix into golf ball-sized tots. Flour first, egg wash second and finish in panko crumbs. Make sure there are no bare spots or the tots will explode in the fryer.
  7. Cook in rice oil (or whichever oil you choose) until golden brown. Allow to cool for a few minutes before service…tots hold their heat quite well.