Monday, January 12, 2009

Chicken and Sweetcorn Potato Cakes

Makes 4-6

100 ml milk
1 egg
35 g plain flour
salt and freshly ground pepper
225 g potatoes, peeled and coarsely grated
110 g onion, skinned and thinly sliced
110 g cooked chicken, finely chopped
3 oz sweetcorn
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 for at least half an hour.

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 using a clean tea towel. Let the potato and onion cool.

3] Stir the chicken into the batter with the sweetcorn, potato and onion, and add seasoning to taste. (I like to add a bit of smoked paprika)

4] Heat 0.5 cm 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.