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Photo of Sweet potato pikelets with smoked chicken and rocket pesto by WW

Sweet potato pikelets with smoked chicken and rocket pesto

Total Time
35 min
20 min
15 min
Top these savoury pikelets with shredded smoked chicken, rocket pesto and sour cream for a filling and delicious lunch



1 cup(s), firmely packed


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

cup(s), (160ml)


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)


  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.