This recipe for Chicken and Potato Cakes is perfect for a light lunch.
500g mashed potato
300g cooked chicken finely chopped
125g sandwich ham chopped
2 tablespoon chopped fresh herbs (parsley and tarragon are best)
2 eggs beaten
salt and pepper
In a mixing bowl add the chicken, mash, ham, chopped herbs and one of the eggs. Mix it all together well, distributing the ingredients evenly through the mixture.
Heat some oil in a pan on a medium heat and place breadcrumbs on a plate.
Make 8 burger size patties about 2cm thick, dip into the egg and then into the breadcrumbs, make sure they are really well coated with the breadcrumbs.
Fry them in the oil until they are golden brown on each side. Do 2 or 3 at a time and don’t overload the pan.
Place the cooked chicken cakes on some paper towels to drain off any oil.
Serve hot or cold with a salad and sweet chilli sauce.