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- 100 g
(3½oz) frozen peas
- 1 kg
(2lb 2oz) potatoes (we used Maris Piper)
- 3 Tbsp.
plain flour
- 1
medium egg, lightly beaten
- 4
spring onions, finely sliced
- 2
skinless cooked chicken breasts, finely chopped
- 100 g
(3½oz) Cheddar cheese, grated
- 2 Tbsp.
vegetable oil
- Step 1
Preheat oven to 200°C (180°C fan) mark 6. Line a baking tray with baking parchment. Fill and boil a kettle. Put the peas into a colander in the sink, then pour over the boiling water. Set aside.
- Step 2
Peel and coarsely grate the potatoes. Pile the grated potato on to a clean tea towel, gather up the corners and squeeze out as much moisture as you can. Empty the squeezed potato into a large bowl, then mix in the remaining ingredients and plenty of seasoning. Form mixture into eight patties and arrange on the lined baking tray.
- Step 3
Cook in the oven for 30-35min until golden and cooked through. Serve with a green salad.
Swap meat: Try adding some chopped cooked sausage or ham instead of the chicken.
Per Serving:
- Calories: 513
- Total carbs: 54 g
- Sugars: 3 g
- Total fat: 19 g
- Saturated fat: 7 g
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
