Supper from scraps.

Good news about yesterday's chicken scraps. Using half I made Chicken Patties which were served with roasted vegetables. The patties tasted good enough for my husband to say 'make them again please'. He can be very critical so that is praise indeed. The meal ended with cheese, biscuits and grapes.
To make the patties use equal weights of mashed potato and chicken scraps. Season with plenty of black pepper. Add two teaspoons of Thai sweet chili sauce, For more flavour I added ginger nibbles (aiming for an oriental taste but tomato ketchup and grated cheese is another version.). The main thing is to add flavours that you like as, on their own, potato and chicken can be bland. With floured hand form mixture into patties (if you have time, chill in the fridge) and fry until golden. As the mixture has already been cooked it is just a matter of heating through thoroughly.
Many years ago I discovered that made-up instant potato freezes far better than the ordinary mashed potato so it can be useful when making fish cakes, patties, and topping cottage pies that are destined for the freezer.
A tip for those with children who can prove to be picky eaters. When making your own chicken nuggets (diced chicken breast), egg and crumb with finely crushed favourite-flavour crisps instead of breadcrumbs before cooking (pref.oven baked) They will love them. The next time you can use half crisps and half crumbs until they have got so used to them you can omit the crisps entirely.