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
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.