Roast Chicken Croquette with Tomato Chutney
For the croquettes
For the tomato chutney
  1. For the croquettes, boil the potatoes until tender and then mash. Set aside to cool slightly.
  2. Mix all the ingredients in bowl. Add the leftover chicken and combine.
  3. Take small handfuls of the potato mixture and shape into round and flatten.
  4. Pan fry until golden color.
  5. For the tomato chutney, heat the oil in a frying pan and gently fry the shallots and garlic until soft, without colouring them. Add the sugar, fennel seeds, chilli flakes, salt and pepper, followed by the vinegar. Bring to a boil and then add the tomatoes.
  6. Cook for a further 10-15 minutes until the tomatoes have softened.
  7. Serve the croquettes with the chutney.