Ingredients:
175 g chicken breast fillets, skinned
700 g baking potatoes
1 onions
2 egg whites
1 tablespoon self-raising flour
2 tablespoons fresh dill, plus dill to garnish
1/4 teaspoon salt
2 tablespoons sunflower oil
Directions:
Cut the chicken into thin strips, about 6mm/1/4 inch wide.
Peel and grate the potatoes and place them in a colander. Peel the onion, then grate it into the colander. Press down on the mixture with the back of a spoon or with the palm of your hand, then to remove more excess moisture (so that the latkes crisp well) sandwich the potato/onion mixture between 2 sheets of paper towelling and squeeze until completely dry.
Lightly beat the egg whites in a large mixing bowl, stir in the flour, dill and salt. Add the chicken and the potato/onion mixture and stir until well-combined.
Heat the oil in a large, heavy-based non-stick pan.
Add 4 heaped tablespoons of the chicken/potato mixture, spacing well apart. Gently flatten each one with the back of a spatula, and saute on each side, or until each side is cooked through and a golden brown. Remove the latkes from the pan, set aside and keep warm. Repeat the process with the remaining chicken/potato mixture to make 8 latkes.
Garnish with dill and serve with salad and a tzazikki sauce.
Servings: Serve
Time preparation: 15 min.
Time total: 40 min.