Chicken sweet potato & rice fritters

High fibre

Ingredients

• 2 cups shredded cooked chicken
• 1 cup cooked brown rice
• 400gm sweet potato peeled and grated
• ½ cup buckwheat flour
• 2 eggs, lightly beaten
• 1/3 cup cottage cheese
• 2 tsp Moroccan seasoning
• ½ teaspoon lemon zest
• ¼ cup chopped chives
• ¼ cup flaked almonds
• Salt and pepper to taste
• -----
• Dressing:
• ½ cup Greek yoghurt
• Juice of 1 lemon
• 2 Tbsp finely chopped parsley
• 1 clove crushed garlic
• Salt and pepper to taste

Method

Preheat oven to 180C.

Prepare to oven trays with baking paper.

In a large mixing bowl combine chicken, sweet potato, cottage cheese, rice, egg, buckwheat flour, spice mix, chopped chives, flaked almonds and lemon zest.

Combine well.

Add salt and pepper to taste.

Spoon heaped tablespoons onto prepared trays. Leaving a few centimeters in between each fritter to make 12 fritters.

Bake for 25-30 minutes until golden.

While the fritters are cooking combine yoghurt, lemon juice, garlic, parsley and salt and pepper to taste for the dressing.

Serve fritters hot with yoghurt dressing and side salad.

Nutrition

Type	Quantity
Fiber	2.5g

Low fibre

Ingredients

• 2 cups shredded cooked chicken
• 1 cup cooked white basmati rice
• 400gm sweet potato peeled and grated
• ½ cup white rice flour
• 2 eggs, lightly beaten.
• 1/3 cup cottage cheese
• Salt and pepper to taste
• -----
• Dressing:
• ½ cup Greek yoghurt
• Juice of 1 lemon
• Salt and pepper to taste

Method

Preheat oven to 180C.

Prepare to oven trays with baking paper.

In a large mixing bowl combine chicken, sweet potato, cottage cheese, rice, egg and rice flour.

Combine well.

Add salt and pepper to taste.

Spoon heaped tablespoons onto prepared trays. Leaving a few centimeters in between each fritter to make 12 fritters.

Bake for 25-30 minutes until golden.

While the fritters are cooking combine yoghurt, lemon juice and salt and pepper to taste for the dressing.

Serve fritter hot with yoghurt dressing.

Nutrition

Type	Quantity
Fiber	1g