Title: Chicken and Sweetcorn Potato Cakes
Categories: Jewish Chicken Pancake
Yield: 1 Servings

2		Eggs
4	oz	Flour
		Salt & pepper
1	lb	(3 med) potatoes, peeled and
		Grated
8	oz	Onion, thin sliced
7	oz	Can corn niblets (retain
		Water)
		Water from corn & extra
		Water to make 7 oz.
8	oz	Cooked chicken, chopped
1	oz	Margarine

Whisk water and eggs together, beat in flour and pinch of salt. Chill. Blanche the potatoes and onions together in boiling salted water for 2-3 min. Drain well, pressing out liquid. Stir the chicken into the batter with the corn, potatoes, onion and season to taste. Heat the margarine with a little vegetable oil. Spoon tablespoonfuls of mixture into the pan, flatten and fry for about 4 min. on each side. Drain. Serve hot. Makes 12

From: L. Jordanejordan@nero.uvic.ca

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