Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the chicken into thin strips, about 6mm/1/4 inch wide. | 2. Peel and grate the potatoes and place them in a colander. Peel the onion, then grate it into the colander. Press down on the mixture with the back of a spoon or with the palm of your hand, then to remove more excess moisture (so that the latkes crisp well) sandwich the potato/onion mixture between 2 sheets of paper towelling and squeeze until completely dry. | 3. Lightly beat the egg whites in a large mixing bowl, stir in the flour, dill and salt. Add the chicken and the potato/onion mixture and stir until well-combined. | 4. Heat the oil in a large, heavy-based non-stick pan. | 5. Add 4 heaped tablespoons of the chicken/potato mixture, spacing well apart. Gently flatten each one with the back of a spatula, and sauté on each side, or until each side is cooked through and a golden brown. Remove the latkes from the pan, set aside and keep warm. Repeat the process with the remaining chicken/potato mixture to make 8 latkes. | 6. Garnish with dill and serve with salad and a tzazikki sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast fillet	175		skinned	70606.8268	0.0	15708.0356	396.6676
baking potato	700			70606.8268	0.0	15708.0356	396.6676
onion	1			64.0	14.944	1.76	0.16
egg white	2			34.32	0.4818	7.194	0.1122
self raising flour	1	tablespoon		70606.8268	0.0	15708.0356	396.6676
dill	2	tablespoons		40.26	7.2824	2.1094	1.9193
salt	1/4	teaspoon		-	-	-	-
sunflower oil	2	tablespoons		240.44799999999998	0.0	0.0	27.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.