Chicken and Sweetcorn Potato Cakes recipe
ingredients
200 ml (7 fl oz) milk
2 eggs
125 g (4 oz) plain flour
salt and freshly ground pepper
450 g (1 lb) potatoes, peeled and coarsely grated
225 g (8 oz) onions, skinned and thinly sliced
225 g (8 oz) cooked chicken, finely chopped
198 g (7 oz) can sweetcorn kernels, drained
oil, for shallow frying
2 eggs
125 g (4 oz) plain flour
salt and freshly ground pepper
450 g (1 lb) potatoes, peeled and coarsely grated
225 g (8 oz) onions, skinned and thinly sliced
225 g (8 oz) cooked chicken, finely chopped
198 g (7 oz) can sweetcorn kernels, drained
oil, for shallow frying
method
1. Make the batter: put the milk and eggs into a blender, add the flour and a pinch of salt. Switch on for about 1 minute, then refrigerate.
2. Blanch the potato and onion: put them together in boiling salted water for 2-3 minutes. Drain well and press out as much liquid as possible.
3. Stir the chicken into the batter with the sweetcorn, potato and onion. Season.
4. Heat 5 mm (1/4 inch) oil in a frying pan. Spoon heaped tablespoons of mixture into the pan and fry for about 4 minutes on each side. Drain well and keep warm, uncovered, in a low oven.
5. Repeat with the remaining mixture until it has all been used. Serve the potato cakes immediately.
2. Blanch the potato and onion: put them together in boiling salted water for 2-3 minutes. Drain well and press out as much liquid as possible.
3. Stir the chicken into the batter with the sweetcorn, potato and onion. Season.
4. Heat 5 mm (1/4 inch) oil in a frying pan. Spoon heaped tablespoons of mixture into the pan and fry for about 4 minutes on each side. Drain well and keep warm, uncovered, in a low oven.
5. Repeat with the remaining mixture until it has all been used. Serve the potato cakes immediately.
serving amount
makes 12
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