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.
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Chicken and Sweetcorn Potato Cakes
I often chop up the leftover roast potatoes from the Sunday roast instead of grating raw potatoes and this works just as well.
This recipe makes 12 potato cakes.
Ingredients
- 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 tblsp chives, chopped
- Salt and pepper
- Butter and vegetable oil for frying
Method
- 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.
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