Chilli chicken and corn rosti

Author: Sophie Gray - Food Writer, Author

Photographer: Melanie Jenkins

Save to favs/meal planning

Log in now in to enjoy this feature

See favs

The chicken in these corn rostis gives the dish an added protein boost, making it more satisfying.

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

⅓ cup skim milk
1 egg
½ cup self-raising flour
500g potatoes, peeled, boiled for 3-4 minutes, grated
½ onion, finely chopped
400g can whole kernel corn
1-2 cups cooked chicken, shredded (1 big breast or leftover pickings from a roast)
½ 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

Instructions

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.

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.

Nutrition Info (per serve)

Calories 447cal

Kilojoules 1870kJ

Protein 25g

Total fat 15g

–Saturated fat 3g

Carbohydrates 55g

–Sugars 8g

Dietary fibre 5g

Sodium 630mg

Calcium 70mg

Iron 2mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

Log in now in to enjoy this feature

See favs PRINT