Ingredients

• 175 g chicken breast fillets, skinned
• 700 g baking potatoes
• 1 onion
• 2 egg whites
• 1 tablespoon self-raising flour
• 2 tablespoons fresh dill, plus dill to garnish
• 1/4 teaspoon salt
• 2 tablespoons sunflower oil

Instructions

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.