There are lots of ways to use leftovers. Pasta, salads, sandwiches...
The thing with kebabs is that, when you mush everything together, nobody has to know what exactly went in them. *evil laugh*
Okay, that was lame. Nothing dodgy in these, just some leftover spinach and chicken and some potato to bring it all together.
120g potato (about 1 medium)
100g cooked chicken (3/4 cup, chopped)
3/4 to 1 cup chopped spinach
2 garlic cloves, crushed
Salt and pepper, to taste
1/2 cup flour
1 egg, beaten
1/2 cup breadcrumbs
- Boil the potato until tender and mash.
- In a nonstick pan, heat 1 to 2 tablespoons of oil. Add the spinach and saute for 30 seconds. Add the garlic and cook for another 30 seconds. Remove from heat and cool slightly.
- When the spinach has cooled, place the chicken and spinach in a food processor and process until well combined, 20 to 30 seconds.
- Mix the chicken and spinach mixture with the mashed potato. Add salt and pepper to taste and mix well.
- Put the flour, egg and breadcrumbs each in three separate shallow plates. Shape the kebab mixture into round patties. You can make four, six or eight kebabs, depending on how big or small you would like them to be.
- As you shape each patty, coat in flour, then in the egg and finally in the breadcrumbs and place on a large plate.
- Shallow fry the patties for a few minutes on each side until golden brown and serve.