Peri Peri Chicken With Potato Cakes - cooking recipe

Ingredients

8 None chicken drumsticks
3 1/2 tsp peri peri spice mix (or 4 tbsp peri peri sauce)
1 large zucchini, coarsely grated
3 large potatoes, peeled and coarsely grated
2 tbsp flour
1 None egg, lightly beaten
1/4 cup grated cheese (optional)
1 tbsp chopped cilantro
1 1/2 tbsp vegetable or olive oil
1/2 cup low fat plain yogurt
None None Mixed salad, to serve

Preparation

Preheat the oven to 400\u00b0F. Line a baking pan with parchment paper. Toss the chicken with 3 tsp of the peri peri spice mix to coat lightly. Place the chicken on the prepared pan. Bake for 25-30 mins or until browned and cooked through.
For the potato cakes, place the grated zucchini and potato in a colander. Using your hands, squeeze out the excess liquid, then transfer to a medium bowl, Add the flour and the remaining 1/2 tsp spice mix and mix well. Add the egg, cheese and cilantro. Season to taste.
Heat half the oil in a large skillet on medium-high heat. Cooking 4 at a time, place 1/4 cup of the potato mixture in the hot pan and flatten to 1/4-inch thick. Cook for 2 mins each side or until browned and cooked through. Transfer the potato cakes to a plate and cover to keep warm while cooking the rest of the batches.
Place the potato cakes and chicken on serving plates. Top with yogurt. Sprinkle with pepper. Serve with salad.