Potato Cakes with Piri-Piri Chicken Thighs and Chard

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Potato Cakes with Piri-Piri Chicken Thighs and Chard
A slightly indulgent but healthy meal for when a salad just won't do.
Potato cakes with chicken and chard
Course Main Dish
Cuisine European
Prep Time 30 min
Cook Time 40 min
Servings
person
Ingredients
  • 1 Chicken thigh skinless, boneless (approx 150g)
  • 1 pinch Piri-Piri spices
  • 1 large Organic potato (approx. 200g)
  • 2 Spring onions finely chopped
  • 10 g Butter
  • 1 tbsp Gluten Free Flour
  • 1 tsp Coconut oil organic
  • 1 cup Swiss Chard finely chopped
Course Main Dish
Cuisine European
Prep Time 30 min
Cook Time 40 min
Servings
person
Ingredients
  • 1 Chicken thigh skinless, boneless (approx 150g)
  • 1 pinch Piri-Piri spices
  • 1 large Organic potato (approx. 200g)
  • 2 Spring onions finely chopped
  • 10 g Butter
  • 1 tbsp Gluten Free Flour
  • 1 tsp Coconut oil organic
  • 1 cup Swiss Chard finely chopped
Potato cakes with chicken and chard
Instructions
  1. In a non-stick frying pan on medium/low heat sprinkle some piri-piri spices and let them warm up a bit, add the chicken thigh and let it cook slowly in its own juices. Meanwhile boil the potato in salt water until soft enough to break up with a fork. Drain and let it cool down for a couple of minutes. Chop the chard and cook it in salt water for 5 minutes or so.
  2. In a bowl place the spring onions, the butter, the potato and the flour. Mix well and season with some salt and pepper.
  3. Knead the potato mix and split it into 2 or 3 balls, flatten them with the palms of your hands and set aside to rest for a minute.
  4. In a non-stick frying pan warm up the coconut oil and when it's bubbling add the potato cakes. Drain the chard and when most of the water has gone add it to the pan. Turn the potato cakes and let them cook on a medium heat until they are golden and crispy on the outside.
  5. By this point the chicken will also be cooked and ready to serve and enjoy!
Nutritional facts:
  1. Energy: <600 KCal
  2. Protein: 25%
  3. Carbs: 35%
  4. Fat: 40%
Recipe Notes

Because this recipe is high in fat content I wouldn't use it too often, however on the plus side I can expect to feel full for longer and enjoy steady levels of energy for the rest of the afternoon. The potato cakes were absolutely yummy and more than made up for the lack of choice I had yesterday.

If you are concerned about the fat content you could easily substitute the chicken thigh for a chicken breast and use a tbsp of protein powder instead of flour to mix the potato cakes if you wish to alter the carbs to protein ratio.

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