Chicken and Sweetcorn Potato Cakes


makes 12
7 fl oz (200 ml) milk
2 eggs
3/4 cup (75 g) 3 oz plain flour (All purpose)
salt and freshly ground pepper
1 lb (450 g) potatoes, peeled and coarsely grated
8 oz (225 g) onion, skinned and thinly sliced
8 oz (225 g) cooked chicken, finely chopped
198 g (7 oz) can sweetcorn, drained
butter and vegetable oil for frying


1. Whisk the milk and eggs together, then beat in the flour and a pinch of salt, until smooth. Chill in the refrigerator.

2. Blanch the potato and onion together in a pan of 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, and add seasoning to taste.

4. Heat 0.5 cm (1/4 inch) butter and oil in a frying pan. Spoon heaped tablespoonfuls of the mixture into the pan, flatten and fry for about 4 minutes on each side.

5. Drain well and keep warm, uncovered, in a low oven. Repeat until all the mixture is used.

What did you think?

25 people have helped to review this recipe. Thankyou!

Great!! Give it a go!
posted by Harriet from London, UK. @ 04:13PM, 5/08/09
Tried this recipe today and it turned out much better than I expected, I though the mixture was really sloppy when it was mixed and thought this is just going to crumble, but it held its form when being cooked and tasted lovely!! Great recipe. I'm on the hunt for more recipes, and what a lovely alternative for my left over chicken!
Very nice, highly recommended
posted by Bilbicus @ 11:01AM, 9/26/10
I followed the recipe to the letter and they turned out brilliant. They even tasted good reheated the next day. One of the best recipes I've found on the internet so far.
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