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Annabel Karmel
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Potato & Chicken Rosti

Top pan fried potato with this delicious chicken mix with spring onions, peas and a sprinkle of Parmesan cheese to make the ultimate potato and chicken rosti.

Nut-free
Prep Time: 15 minutes
Cook Time: 12 minutes
Serves: 4
Great for:  Healthy Toddler Recipes & Meal Ideas Quick Family Recipes and Meal Ideas Kids - 2-4 Years Kids 4+ Years Grown Up Entertaining
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Ingredients
200g potato, grated
6 spring onions, sliced
75g cooked chicken, diced
50g frozen peas
25g Parmesan cheese, grated
1 large egg, beaten
1 tbsp plain flour
1 tbsp vegetable oil
A knob of butter
Salt and black pepper
Method
  1. Put the grated potato into a clean tea towel and squeeze out the liquid. Put all the other ingredients into a bowl and season well.
  2. Heat 1 tablespoon of vegetable oil and the butter in a small 20cm frying pan. Add the potato mixture and flatten out. Fry for 5 minutes until lightly golden. Put a large plate over the rosti in the frying pan, turn the pan upside down so that the rosti is on the plate cooked side up.
  3. Heat another tablespoon of oil in the pan. Slide the rosti back into the pan to cook on the other side for about 7 minutes until cooked through. Cut into wedges and serve.

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