Chicken Potato Cakes.
Serves 4
Preparation time: 15minutes
Cooking time: 10 minutes.
Chicken and Mashed Potatoes Leftovers can be turned into toothsome Potato Cakes.
450g (1lb) cold mashed potatoes
340g (120z) cooked chicken finely chopped.
250g (9oz) frozen mixed vegetables thawed and drained
3 spring onions trimmed and finely chopped
1 egg lightly beaten
1/2 teaspoon salt
freshly ground black pepper
1/2 level teaspoon dried rosemary
85g (3oz) fine fresh white breadcrumbs
3 tablespoons olive oil
1 lemon cup into wedges to garnish.
1. Mix together the potato, chicken and mixed vegetables, spring onions egg salt, and some pepper and the rosemary. Divide the mixture into 12 portions and shape into a small cake or patty about 10cm(4ins) across. Coat each cake well in breadcrumbs.
2. Heat the oil in a large frying pan for 1 minute then fry the cakes in two batches, for about 2minutes on each side or until golden brown. Keep the first batch warm while frying the rest. Garnish and serve hot with a green salad or coleslaw. |
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