Chilli chicken and corn rosti
Serves:
4
Time to make:
25 mins
Total cost:
$8.04 / $2.01 per serve
(at time of publication)
(at time of publication)
Instructions
Instructions and steps:
Step 1 In a bowl, combine milk and egg and whisk in flour. Fold in potato, onion, corn, chicken and seasoning. The mixture will resemble a dense sort of batter.
Step 2 Heat a large frying pan and spray with cooking spray. Place spoonfuls of mixture in pan. Cook on each side until golden and crispy. Serve warm rosti with chilli sauce on the side and salad or seasonal vegetables.
HFG Tip
Potatoes start to sprout if stored in humid conditions above 7°C, and in low temperatures the starch in potatoes turns to sugar and the flavour changes. So keep potatoes in a well-ventilated, cool, dark place – not in the fridge. A sturdy paper bag or cardboard box under the sink is an ideal place to store this root vegetable.
About this Recipe
Photography: Melanie Jenkins
First Published:
September 2008
Rating:
No votes yet
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Full ingredient list:
- 1/3 cup trim milk
- 1 egg
- 1/2 cup self-raising flour
- 500g potatoes, peeled, boiled for 3-4 minutes, grated
- 1/2 onion, finely chopped
- 400g can whole kernel corn
- 1-2 cups cooked chicken, shredded (1 big breast or leftover pickings from a roast)
- 1/2 teaspoon salt
- pepper, to season
- 1 teaspoon chicken stock powder, dissolved in 1 tablespoon hot water
- cooking spray, for frying
- 2 tablespoons sweet chilli sauce, to serve
Nutritional information (per serve)
Energy:
1870kJ
Calories:
447cal
Protein:
25g
Fat:
15g
- saturated:
3g
Carbohydrates:
55g
- sugars:
8g
Dietary Fibre:
5g
Sodium:
630mg
Calcium:
70mg
Iron:
2mg
Nutrition information is given per serve
*NS: not specified
