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Thursday, May 19, 2016

Chicken Crispbakes

How to Make Chicken Crispbakes Recipe - preparation 20 minutes cooking time 35 minutes Serves 4

75g/3oz/¾ cup frozen peas
1kg /2¼lb potatoes
3 tbsp plain (all-purpose) flour
1 medium (US large) egg, beaten
4 spring onions (scallions), diced
2 skinless cooked chicken breasts, diced
100g/3½oz/1 cup grated Cheddar
2 tbsp olive oil
salt and ground black pepper

1 Preheat the oven to 200°C/400°F/Gas 6. Line a baking tray with parchment paper.

2 Fill and boil a kettle. Put the peas in a colander in the sink and pour the boiling water over them. Set aside.

3 Peel and coarsely grate the potatoes. Put the grated potato on a clean teatowel. Fold it overthe potato and squeeze out as much moisture as you can. Put the squeezed potato in a large bowl, then mix in the remaining ingredients and some salt and pepper. With your hands, mould the mixture into eight patties and place on the prepared baking tray.

4 Cook the crispbakes in the oven for 30 minutes or until golden and cooked through.
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