BBQ Chicken Latkes Sliders for Passover
BBQ Chicken Latkes Sliders for Passover requires roughly 1 hour and 30 minutes from start to finish. One portion of this dish contains about 17g of protein, 39g of fat, and a total of 726 calories. This dairy free recipe serves 5 and costs $1.91 per serving. Head to the store and pick up cumin, sweet potatoes, olive oil, and a few other things to make it today. It is brought to you by What Jew Wannan Eat. 507 people were impressed by this recipe. It works well as a Jewish hor d'oeuvre. It can be enjoyed any time, but it is especially good for Hanukkah. With a spoonacular score of 78%, this dish is pretty good. Similar recipes are Passover Potato Latkes, Passover Potato Latkes, and BBQ Chicken Sliders.
Servings: 5
Preparation duration: 30 minutes
Cooking duration: 60 minutes
Ingredients:
½ cup apple cider vinegar
¼ cup brown sugar
¼ teaspoon cinnamon
¼ teaspoon cumin
3 eggs
1 clove garlic, minced
3 cloves garlic, minced
¼ cup honey
2 tablespoons honey
1 small jalapeño, diced small
1½ cups ketchup (kosher for Passover)
2 tablespoons matzo meal
½ cup oil or schmaltz (I used canola, but peanut works great as well)
¼ cup extra-virgin olive oil
2 tablespoons onion, diced
1 teaspoon paprika
½ head red cabbage, shredded, about
1 teaspoon salt
Salt to taste
1½ cups cooked shredded chicken
3 cups sweet potatoes (1 pound), peeled and shredded with a box grater or a food processor
½ cup water
Equipment:
cheesecloth
paper towels
grater
bowl
frying pan
Cooking instruction summary:
To make the slaw topping, combine shredded cabbage with jalapeos, apple cider vinegar, olive oil, honey and salt and refrigerate for at least an hour to meld flavors.For the sauce, combine all ingredients except chicken and bring to a boil then reduce to a simmer for about 30-45 minutes until thick enough to coat the back of a spoon. Then stir in shredded chicken.First, peel and shred the potatoes (I used a hand grater) and using cheesecloth or a paper towel, remove all the moisture. Then combine potatoes, onion, garlic, eggs, matzo meal and salt together in a bowl.Heat oil in a large pan over medium high heat and add oil and continue to heat. You know it is hot enough when you drop a bit of the latkes batter and it starts to sizzle. Drop large spoonfuls of the potato mixture into the oil, and flatten them down to form inch patties. Brown on one side, and then flip and brown the other. Place on paper towels to absorb any excess oil.Then put together! Latke, chicken, slaw, more latke. Serve immediately!
Step by step:
1. To make the slaw topping, combine shredded cabbage with jalapeos, apple cider vinegar, olive oil, honey and salt and refrigerate for at least an hour to meld flavors.For the sauce, combine all ingredients except chicken and bring to a boil then reduce to a simmer for about 30-45 minutes until thick enough to coat the back of a spoon. Then stir in shredded chicken.First, peel and shred the potatoes (I used a hand grater) and using cheesecloth or a paper towel, remove all the moisture. Then combine potatoes, onion, garlic, eggs, matzo meal and salt together in a bowl.
2. Heat oil in a large pan over medium high heat and add oil and continue to heat. You know it is hot enough when you drop a bit of the latkes batter and it starts to sizzle. Drop large spoonfuls of the potato mixture into the oil, and flatten them down to form inch patties. Brown on one side, and then flip and brown the other.
3. Place on paper towels to absorb any excess oil.Then put together! Latke, chicken, slaw, more latke.
4. Serve immediately!
Nutrition Information:
covered percent of daily need
