Crispy shredded chicken
Try this takeaway favourite served with rice, or simply on its own as part of a buffet-style meal. It can work as a main course or starter to share
Potato fritters
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 (approx. 3 fritters each)
Skip to ingredients
- 800g (3 large) potatoespeeled
- 1 onion
- 3 tbsp plain flour
- 2 eggslightly beaten
- 3 tbsp vegetable oil
- 4 tbsp soured cream
- 1 ripe avocadothinly sliced
- 4 eggsfried
- 4 spring onionstrimmed and finely sliced
Nutrition: Per serving
- kcal589
- fat32g
- saturates7g
- carbs53g
- sugars5g
- fibre7ghigh
- protein19g
- salt0.4g
Method
step 1
Grate the potatoes and onion on a coarse box grater. Wrap in a clean tea towel and squeeze out as much liquid as possible. Transfer to a large bowl and mix in the flour and plenty seasoning. Stir in the egg.
step 2
Heat a little of the oil in a large non stick frying pan. Use 2-3 tbsp of the mix per fritter and drop into the pan, cooking for 3-4 mins on each side over a medium-high heat, using a spatula to turn. Transfer to a plate lined with kitchen paper and continue with the remaining oil and mixture (it's best to cook in batches so as not to overcrowd the pan).
step 3
Serve 3 fritters per person, each stack topped with the soured cream, avocado and a fried egg. Sprinkle over spring onions to serve.
