½ BBQ chicken
2 spring onions, finely chopped
100 g cream cheese
200 g polenta
4 peppercorns, crushed
450 g tinned beetroot, roughly chopped
½ red onion, finely chopped
8 dried dates, finely chopped
½ bullhorn chilli, roughly chopped
1 green chilli, roughly chopped
8 cherry tomatoes, halved
80 ml soy sauce
Extra virgin olive oil
Salt and pepper
To make the croquettes, discard of any chicken skin, then finely chop the chicken meat. In a bowl, mix together the chicken, spring onions, cream cheese, 1 egg, peppercorns and a sprinkle of salt. Stir thoroughly to combine, then mould into small croquettes.
Whisk the remaining eggs, then coat the croquettes with flour, egg and polenta. Deep-fry in a pot of hot vegetable oil until golden.
To make the relish, in a pan with a good splash of oil fry the onion and chillies until soft. Tumble in the beetroot, tomatoes, dates and add a good sprinkle of salt and pepper. Pour in the sauce, a splash of water and simmer for 10 – 15 mins until sticky and caramelised.