Mexican Fritters

We need to go grocery shopping.
Usually, I’m all over the task midweek, when the stores are quiet. It’s because the weekend crowds give me a headache. Plus, during the week, I don’t have to worry about my 3-year-old sidekick tagging along tossing random Dora treats in the cart (and slowing down my pace.)

Last week, I missed my trip due to illness, exhaustion and my husband’s frugal request.

“Let’s wait for two weeks before we go shopping. There’s stuff in there,” he said.

If I was feeling better I would have ignored him, as I always do. He lives by the “just what you need” credo, not the “just in case” creed that I was raised under. My mom’s pantry is always overrun with stuff, but mine looks like we’re getting ready to move out any day now. (Of course I’m exaggerating) but we only buy what we need.

These conditions bring out the most original ideas. I had a package of Mexican Chorizo, that’s the spicy ground pork sausage and two measly chicken breasts. So I decided to mix these meats up, literally. I chopped up the chicken and combined it with the pork. I added an egg some spices and bread crumbs. Then dropped spoonfuls of it in some hot vegetable oil. We ate it up with along side some black beans and rice.

Ingredients
1 package of Chorizo
2 Skinless Boneless Chicken Breasts
Cumin
Red Pepper Flakes
Garlic Powder
1 Egg
Bread Crumbs
Vegetable Oil

1. Combine the chopped chicken and pork by hand until it’s uniformly blended.
2. Add spices, egg and bread crumbs. Combine
3. Preheat skillet with vegetable oil
4. Drop spoonfuls of meat mixture into oil and allow to brown on all sides