Curried Chicken Tot


  • 2 large Idaho® Russet potatoes, peeled and cut into 1-inch squares
  • 2 chicken breasts or 3 legs, preferably cooked from leftovers, cut into small bite-sized pieces
  • 1 medium sized carrot, ¼” diced
  • 1 cup cooked or frozen peas
  • 1/2 small onion, diced
  • 1/2 cup Paneer cheese, chopped
  • 2 Tablespoons madras curry powder
  • salt to taste
  • 1 cup flour
  • 2 eggs, mixed with a little water and whisked
  • 2 cups Panko


  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.
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Yield: 12 tots

Joshua Riesner
Pig & Pickle
Scottsdale, AZ

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