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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

9
Points®
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Moderate
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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