Chicken and Bacon Fritters

Dice the bacon into very small cubes, trimming off any excess rind.

Fry the diced bacon in a hot skillet without adding oil until it is very crispy and golden brown.

In the same skillet with the fried bacon and flavorful fat, add the shredded chicken breast.

Add the tomato sauce and a bit of water (about 50 ml) to help loosen the flavors stuck to the bottom of the pan (deglaze). Mix well.

Season the mixture with fresh herbs (scallions and parsley) and black pepper to taste. Do not add salt yet, as the bacon and chicken might already be salty; adjust seasoning after tasting.

Add a very generous spoonful of creamy cheese spread, mix to incorporate, and turn off the heat. Let the mixture cool slightly.

Transfer the cooled mixture to a bowl and add the grated Parmesan cheese (50g). Knead well with your hands, pressing until the chicken is very shredded/broken down and the mixture binds together.

Roll small portions of the mixture (about one tablespoon) into small balls.

Set up a breading station with lightly beaten eggs and breadcrumbs. Dip each fritter first in the beaten egg and then dredge thoroughly in the breadcrumbs.

Deep fry the fritters in hot oil (test the temperature with a wooden skewer: it should bubble vigorously). Fry small batches at a time to prevent the oil temperature from dropping.

Remove the fried fritters with a slotted spoon, ensuring they drain well, and serve.