Chicken & Fetta Frit­ters

MAKES 32 PREP 10 min­utes COOK 20 min­utes NU­TRI­TION 364kJ; 5g fat (2g sat); 6g pro­tein; 4g car­bo­hy­drate; 0g fi­bre a serve COST $3.15 a serve

Recipes+ - - Index -

600g all-rounder pota­toes

(such as de­siree), chopped ¼ cup light thick­ened cream ¼ tea­spoon ground nut­meg 4 eggs, lightly whisked

½ cup plain flour

100g re­duced-fat fetta,

crum­bled

1 cup cooked shred­ded

chicken

1 ta­ble­spoon thyme leaves Veg­etable oil, to shal­low-fry Green salad and sweet chilli

sauce, to serve

1

Cook potato in a saucepan of boil­ing wa­ter for 10 min­utes or un­til ten­der. Drain; re­turn to pan. Add cream and nut­meg; mash un­til smooth. Add egg; beat un­til smooth. Stir in flour, cheese, chicken and thyme.

2

Heat oil in a large fry­ing pan over mod­er­ate heat. Cook ta­ble­spoons of frit­ter mix­ture, in batches, for 2 min­utes each side or un­til browned. Drain on paper towel.

3

Serve frit­ters with salad. Driz­zle with sweet chilli sauce.

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