Chicken, corn & chilli rosti

Prep time 15 mins / cook time 15 mins / serves 4

6 tbsp skimmed milk

1 medium egg

75g self-raising flour

500g waxy potatoes, peeled & par-boiled for 5 mins & coarsely chopped

1 onion, finely chopped

2 x 198g cans of sweetcorn, drained

350g cooked chicken, shredded

Olive oil cooking spray

2 tbsp sweet chilli sauce to serve

Large green salad to serve

Method:

Combine milk & egg in a bowl, whisk in flour then fold in the potato, onion, sweetcorn & chicken & season with black pepper. The mixture will resemble a thick batter.

Heat a large frying pan over a medium heat & spray with oil. Put heaped tablespoons full of the mixture into the pan a few at a time. Cook for around 2-3 minutes on each side until golden & crisp.

Serve warm with the chilli sauce and the salad.