SPICED CHICKEN, SWEET POTATO AND RICE FRITTERS

Super Food Ideas - - MAINS -

SERVES 4 PREP 30 MIN­UTES (PLUS STAND­ING) COOK 30 MIN­UTES

400g or­ange sweet potato, peeled, coarsely grated ½ cup plain flour 3 tea­spoons Moroc­can sea­son­ing 2 eggs ¹⁄³ cup but­ter­milk ¹⁄³ cup chopped fresh chives 1 cup cooked brown rice 2 cups shred­ded cooked chicken Olive oil spray 200g re­duced-fat plain Greek-style yoghurt 1 gar­lic clove, crushed 2½ ta­ble­spoons le­mon juice ½ tea­spoon le­mon zest 80g baby salad leaves 1 large red ap­ple, cored, cut into match­sticks ¼ cup flaked al­monds, toasted ¼ cup fresh flat-leaf pars­ley leaves

1 Pre­heat oven to 230°C/210°C fan-forced. Line 2 large baking trays with baking pa­per. 2 Com­bine potato, flour, sea­son­ing, egg, but­ter­milk, ¼ cup chives, rice and chicken in a large bowl. Sea­son with salt and pep­per. 3 Us­ing ¹⁄³ cup at a time, spoon mix­ture, 6cm apart, on pre­pared trays to make 12 fritters. Us­ing the back of a spoon, flat­ten slightly to form 9cm rounds. Spray with oil. Bake for 25 to 30 min­utes or un­til golden and just firm to touch. Stand for 5 min­utes. 4 Mean­while, com­bine yoghurt, gar­lic and 1 ta­ble­spoon juice in a bowl. Sea­son with salt and pep­per. Sprin­kle with le­mon zest. 5 Com­bine salad leaves, ap­ple, al­monds, pars­ley and re­main­ing chives in a bowl. Driz­zle with re­main­ing le­mon juice. Toss to coat. Sea­son with salt and pep­per. Serve fritters with yoghurt mix­ture and salad. NU­TRI­TION: (per serve) 2143kj; 15.8g fat; 3.5g sat fat; 35.3g pro­tein; 52.4g carbs; 7.8g fi­bre; 172mg chol; 695mg sodium.

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