Recipe

Peri peri chicken with potato cakes

Jun 27, 2013 2:00pm
  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

  • 8 chicken drumsticks
  • 3 1/2 teaspoon peri peri spice mix
  • 1 large zucchini
  • 3 large potatoes, peeled
  • 2 tablespoon plain flour
  • 1 egg, lightly beaten
  • 1/4 cup grated cheese (optional)
  • 1 tablespoon chopped coriander
  • 1 1/2 tablespoon vegetable or olive oil
  • 1/2 cup reduced-fat natural yogurt
  • mixed salad, to serve

Method

  • 1
    Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper. Toss chicken with 3 teaspoons of the peri peri spice mix to coat tightly. Place chicken on prepared tray. Bake for 25-30 minutes or until browned and cooked.
  • 2
    Meanwhile, coarsely grate zucchini and potato. Place in a colander. Using hands, squeeze out excess liquid, then transfer to a medium bowl, Add flour and remaining spice mix; mix well. Add egg, cheese and coriander. Season to taste.
  • 3
    Heat half the oil in a large trying pan over moderately high heat. Cooking 4 at a time, place &frac14 cup of potato mixture in hot pan and flatten to 5mm thick. Cook for 2 minutes or until browned underneath. Turn; cook for 2 minutes or until browned and cooked.
  • 4
    Transfer to a plate; cover to keep warm. Place potato cakes and chicken on serving plates. Top with yoghurt. Sprinkle with pepper. Serve with salad.

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