Sweet potato pikelets with smoked chicken and rocket pesto
1 cup(s), firmely packed
1 clove(s), chopped
Grated parmesan cheese
White self-raising flour
½ cup(s), (75g)
Wholemeal self-raising flour
¼ cup(s), (40g)
⅔ 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
1 x 3 second spray(s)
- 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.
- 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.
- 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.
- 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.