Sweet Potato Fritters With Lemon Chicken
- Ready In:
- Coat a large non-stick fry pan with cooking spray and cook the chicken breast fillets for 5 minutes each side. Pour over the lemon juice during the last minute of cooking. Transfer to a plate, cover with foil and keep warm while you make the fritters.
- Place the grated sweet potato, shallots and ginger in a large mixing bowl and combine. Stir through the egg and flour.
- Recoat the pan with cooking spray and heat. Scoop a quarter of the mixture into the pan and form into a circle about 12cm in diameter. Cook over a low heat for 4 minutes on each side or until golden and cooked. Remove from the pan and keep warm while cooking the remaining fritters.
- Divide the fritters between 4 serving plates. Cut the chicken into slices and place on top of the fritters. Spoon over the sweet chili sauce and scatter with coriander, if using.
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This was really lovely and presented well too. The chicken breasts I used were quite thick and were completly raw inside with only 5 minutes cooking each side so I took them out of the pan and sliced them in half to make them thiner and cooked another 5 minutes. The coriander was essential. Two of my three kids didnt like the sweet potato fritters, the rest of the family did so it was worth it (we rarely find a meal all five of us love. Definately will make again.