Categories: Dairy free, Kid Friendly

Ingredients

• 1 boneless, skinless chicken breast, cut into pieces or 1 cup diced cooked chicken
• 2 cups chicken or vegetable stock
• 1 baking potato, peeled and grated
• 1 medium onion, grated
• 2 tbsp frozen peas
• 1 small egg, lightly beaten
• 1 tbsp flour
• salt and pepper
• 2 tbsp vegetable oil

Directions

1. Poach the chicken breast in stock until cooked through, 10-15 minutes

2. Press out the liquid from the grated potato and combine the potato with the onion, frozen peas, egg and flour and season with salt and pepper

3. Dice the chicken and add it to the vegetable mixture

4. Heat 1 tbsp of the oil in a 8 inch frying pan, tilt the pan so the oil coats the sides, and press the mixture inot the pan

5. Fry for about 5 minutes or until browned

6. Turn the pancake onto a plate

7. Heat the remaining tbsp oil and brown the pancake on the other side for about 7 minutes

8. Cut into wedges and serve

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