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Nutrition Facts
Serving Size 1 (272g) Recipe makes 4 servings
Calories 287
Calories from Fat 68		(23%)
Amount Per Serving		%DV
	Total Fat 7.6g	11%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 3.3g
	Polyunsaturated Fat 2.7g
	Trans Fat 0.0g
Cholesterol 25mg		8%
Sodium 233mg		9%
Potassium 845mg		24%
Total Carbohydrate 39.6g		13%
	Dietary Fiber 3.6g	14%
	Sugars 2.8g
Protein 15.6g		31%
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Chicken Latkes

Recipe #123081 | 40 min | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: bluemoon downunder
May 21, 2005

A tasty chicken latke recipe, flavoured with dill and served with a tzazikki sauce and your favourite salad. This is a great brunch, lunch or mid-week dinner dish. And because the potato and chicken are cooked together, a light salad not only complements the crispness of the latkes, but is an ample accompaniment. Adapted from a recipe on a 'Pan and Wok' recipe card, from International Masters Publishers.

SERVES 4 , 8 latkes (change servings and units)

Ingredients

175 g chicken breast fillets, skinned
700 g baking potatoes
1 onion
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

1
Cut the chicken into thin strips, about 6mm/1/4 inch wide.
2
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.
3
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.
4
Heat the oil in a large, heavy-based non-stick pan.
5
Add 4 heaped tablespoons of the chicken/potato mixture, spacing well apart. Gently flatten each one with the back of a spatula, and sauté 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.
6
Garnish with dill and serve with salad and a tzazikki sauce.

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Featured Reviews for This Recipe

From: justcallmetoni

On Mar 30, 2009

Sunday supper is always something quick and simple and this recipe fit the bill. I scaled this down to one serving and used egg beaters in lieu of egg whites. The results were just delicious and made for a complete meal paired with a simple salad of romaine, cucumbers and grape tomatoes. Topped this with a generous sprinkling of sea salt, fresh grated pepper and a squeeze of lemon which provided a nice contrast to the dill. Thanks!

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From: diner524

On Feb 4, 2009

Wonderful potato pancake with addition of chicken and dill. I only made enough for one serving as I was having it for lunch along with your Maroulosalata (Classic Greek Lettuce Salad) and just some plain sour cream. Thanks Bluemoon for providing recipes for a great lunch!! Made for Gimme 5 Tag.

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From: Spectatrix

On Apr 18, 2006

These were fairly good. I do think they need some pepper and more salt than called for (I may have just had too much potato). They also absorbed more oil than I liked — I think next time I'll fry them lightly on both sides just to get them to hold their shape and then bake them to finish cooking.

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From: Elmotoo

On Sep 6, 2005

These are fabulous! You should have seen how the kids gobbled them up (well, we all did but it was nice to see the KIDS chowing, kwim?) I made a strained yogurt w/dill, garlic, s&p sauce instead of tzatziki & it was wonderful.

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