Chicken Latkes

A tasty chicken latke recipe, flavoured with dill and served with a tzazikki sauce and your favourite salad. This is a great brunch, lunch or mid-week dinner dish. And because the potato and chicken are cooked together, a light salad not only complements the crispness of the latkes, but is an ample accompaniment. Adapted from a recipe on a 'Pan and Wok' recipe card, from International Masters Publishers.

• Ready In: 40 mins
• Serves: 4
• Yields: 8 latkes

Ingredients

• 175  g chicken breast fillets, skinned
• 700  g baking potatoes
• 1  onion
• 2  egg whites
• 1  tablespoon self-raising flour
• 2  tablespoons fresh dill, plus dill to garnish
• 1⁄4 teaspoon salt
• 2  tablespoons  sunflower oil

Directions

1. Cut the chicken into thin strips, about 6mm/1/4 inch wide.
2. Peel and grate the potatoes and place them in a colander. Peel the onion, then grate it into the colander. Press down on the mixture with the back of a spoon or with the palm of your hand, then to remove more excess moisture (so that the latkes crisp well) sandwich the potato/onion mixture between 2 sheets of paper towelling and squeeze until completely dry.
3. Lightly beat the egg whites in a large mixing bowl, stir in the flour, dill and salt. Add the chicken and the potato/onion mixture and stir until well-combined.
4. Heat the oil in a large, heavy-based non-stick pan.
5. Add 4 heaped tablespoons of the chicken/potato mixture, spacing well apart. Gently flatten each one with the back of a spatula, and sauté on each side, or until each side is cooked through and a golden brown. Remove the latkes from the pan, set aside and keep warm. Repeat the process with the remaining chicken/potato mixture to make 8 latkes.
6. Garnish with dill and serve with salad and a tzazikki sauce.