Sweet potato pikelets with smoked chicken and rocket pesto
9
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Top these savoury pikelets with shredded smoked chicken, rocket pesto and sour cream for a filling and delicious lunch
Ingredients
Rocket
1 cup(s), firmely packed
Garlic
1 clove(s), chopped
Pine nuts
2 tbs
Grated parmesan cheese
2 tbs
Olive oil
1 tbs
Lemon juice
1 tbs
White self-raising flour
½ cup(s), (75g)
Wholemeal self-raising flour
¼ cup(s), (40g)
Skim milk
⅔ cup(s), (160ml)
Egg(s)
1 medium, lightly beaten
Orange sweet potato (kumara)
80 g, peeled, grated (buy 100g)
Skin-on chicken breast, cooked without added fat
100 g, (smoked)
Extra light sour cream
2 tbs
Oil spray
1 x 3 second spray(s)
Instructions
1
Place rocket, garlic, nuts and parmesan in a food processor and process until finely chopped. Add olive oil, juice and 1 tablespoon water, processing until almost smooth.
2
Combine flours in a medium bowl, then make a well in centre. Whisk milk and egg in a medium jug and pour into well, whisking until just smooth. Stir in grated sweet potato.
3
Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Drop 1 heaped tablespoon batter into pan and spread to a 6cm round. Repeat to make 4 pikelets. Cook for 2 minutes or until bubbles appear on surface. Turn and cook for 2–3 minutes or until golden and cooked through. Repeat to make 8 pikelets.
4
Place two pikelets on each serving plate. Spread a dollop of rocket pesto over each pikelet. Top with shredded chicken and finish with a dollop of sour cream. Serve.
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