RFCJ RECIPE ARCHIVE

RFCJ CHARTER
POSTING GUIDELINES
KOSHER FAQ
Search RFCJ Archives

RECIPE CATEGORIES Select a CATEGORY from the drop down box below then click GO
[an error occurred while processing this directive]

WHAT'S NEW! Select the number of days to go back below

Questions or Comments

KC: Chicken, Corn & Potato Cakes - meat

Posted by : L. Jourdan

2 eggs
110g/4 oz flour
Salt & pepper
450g/ 1lb (3 med) potatoes, peeled and grated
225g/8 oz onion, thin sliced
200g/7 oz can corn niblets (retain water)
water from corn  & extra water to make 7 oz.
225g/ 8 oz cooked chicken, chopped
25g/ 1 oz non-dairy margarine
 
 Whisk water and eggs together, beat in flour and pinch of
 salt. Chill. Blanche the potatoes and onions together in 
 boiling salted water for 2-3 min. Drain well, pressing out 
 liquid. Stir the chicken into the batter with the corn, 
 potatoes, onion and season to taste. Heat the  margarine
 with a little vegetable oil. Spoon tablespoonfuls of
 mixture  into the pan, flatten and fry for about 4 min. on 
 each side. Drain. 
 
 Serve hot. Makes 12

Return to RFCJ Archive Page

All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors.