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Chicken with potato cakes

  • 0:15 Prep
  • 0:20 Cook
  • 4 Servings


  • 135g btl Always Fresh Fusions Red Pepper or Tomato Tapenade
  • 4 chicken breast fillets
  • 1kg Golden Delight potatoes, washed, peeled, coarsely grated (see note)
  • Olive oil, for shallow-frying
  • 100g mixed salad leaves


  • 1
    Place the tapenade in a bowl. Add the chicken and turn to coat.
  • 2
    Place the potato in a large bowl. Season with salt and pepper. Add enough oil to a frying pan to come 5mm up the side. Heat over medium heat. Add four 1/3-cup portions of potato and flatten slightly. Cook for 2-3 minutes each side or until crisp and golden. Transfer to a plate lined with paper towel. Repeat, in 2 more batches, with the remaining mixture.
  • 3
    Meanwhile, preheat grill on high. Cook chicken for 3-4 minutes each side or until cooked. Thickly slice.
  • 4
    Serve with potato cakes and salad.

Source: taste.com.au


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