SPICED CHICKEN, SWEET POTATO AND RICE FRITTERS
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.