Finely chop the leftover meat and place into a mixing bowl. Put the leftover meat into a mixing bowl. Finely dice the onion, the garlic and the chives, keeping some of the chives aside to add to the mayonnaise later. Add the chopped ingredients to the bowl.
Add a good pinch of salt and a pinch of pepper. Add a pinch of cayenne and a pinch of the cumin seeds and finally a pinch of dried oregano.
Add the egg to mixture and a little of the flour and mix together. Add more flour until the mixture can be squeezed together in your hand and hold it’s shape. Form the mixture into quenelles by shaping together using two spoons. The shape should resemble a rugby ball. Alternatively squeeze together in your palm until you achieve a similar shape.
Heat a deep fryer to 180°C or alternatively heat two to three inches of vegetable oil in a saucepan or a wok and use a thermometer to check the temperature. Lower the fryer cage into the oil first and gently place the fritters into the oil.
Gently give the cage a shake to ensure the fitters don’t stick to each other. Fry for about 3 to 4 minutes until golden brown. Once cooked place on a piece of kitchen towel.
To make the mayonnaise, take the lemon and squeeze into the mayonnaise, making sure you catch any pips. Add the remaining chives and the chilli sauce according to taste.
Stir thoroughly and serve with the fritters, about 4 fritters per serving.
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