printer friendly format  

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