I usually make these chicken and sweetcorn potato cakes for my children when they get in from school, it makes a change from sandwiches and keeps them going until dinner-time.
I often chop up the leftover roast potatoes from the Sunday roast instead of grating raw potatoes, and this works just as well.
Chicken and Sweetcorn Potato Cakes
Makes 12 potato cakes
- 200ml milk
- 2 eggs
- 75g flour
- 450g potatoes, peeled and grated
- 225g onion thinly sliced
- 225g cooked chicken, finely chopped
- Small can of sweetcorn, drained
- 1 tbsp chives, chopped
- Salt and pepper
- Butter and vegetable oil for frying
- Sieve the flour into a bowl, make a well in the centre and drop in the eggs.
- Using a whisk gradually pour in the milk whisking all the time until combined and smooth, set aside.
- Blanch the onion and grated potato in a pot of boiling salted water for 2 minutes, drain and squeeze out as much water as you can from the potato and onions.
- Stir the chicken, sweetcorn, chives, and the potato and onion mixture into the batter, stir to combine and season with salt and pepper.
- Heat a tablespoon of butter and oil together in a frying pan, once hot drop in spoonfuls of the batter, flatten and cook on each side for 4 minutes. Drain on kitchen paper and serve hot.
- To make a dressing for the pancakes combine natural yogurt with lime juice and drizzle over the pancakes.