Pan-Seared Chicken & Herby Potato Rosti
with Radish Salad & Dill-Parsley Mayo
- Eggs
- Soy
- Milk
- Gluten
- Wheat
- May contain traces of allergens
Time to unleash your inner chef! A crunchy golden rosti might just be our new favourite way to enjoy a potato. These tasty fritters of goodness offer the ultimate crispy edges with a soft, flavourful interior - they’re the perfect accompaniment to blushing seared chicken and a fresh, tangy salad. Lucky that’s exactly what we’re serving them alongside!
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy)
320 g
Chicken Breast
3
Potato
1
Lemon
2
Radish
1 packet
Parsley
1
Trio Lettuce
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1 tsp
plain flour
(Contains: Gluten May be present: Wheat)
Nutrition
You will need
Cooking Steps
• Thinly slice radish. • Slice lemon into wedges. • Roughly chop green butter lettuce.• To a small microwave-safe bowl, add the butter. Microwave in 10 second bursts until melted. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• Grate potato and squeeze out any excess moisture using a paper towel or clean cloth. • In a large bowl, combine potato, garlic & herb seasoning, the plain flour, melted butter and a generous pinch of pepper. TIP: Squeezing the grated potato helps remove excess moisture, which means more crispiness!
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • When oil is hot, add heaped tablespoons of potato mixture in batches and flatten with a spatula (you should get 2 per person). • Cook until golden, 3-4 minutes each side (don't flip too early!). Transfer to a paper towel-lined plate. TIP: Add extra olive oil between batches as needed.
• Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken steaks until cooked through, 5-6 minutes each side (cook in batches if your pan is getting crowded). TIP: The chicken is cooked when it is no longer pink inside.
• In a medium bowl, combine green butter lettuce, radish, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Divide seared chicken, potato rosti and radish salad between plates. • Serve with a dollop of dill & parsley mayonnaise and remaining lemon wedges. Tear over parsley. Enjoy!
