Ingredients
Method
- Extra Virgin Olive Oil
For the Potato Cakes
- Mix the Potato, Chorizo, Parsley and Lemon gently
- Form into 6 balls
- Dip in Flour, Egg and Breadcrumbs
- Fry at 160c for 3 to 4 minutes
For the Chicken
- Cook the Chorizo in the Oil add the paprika and oregano and fry for 3-4 minutes
- Add the Chicken to the pan and fry for 8 to 10 minutes, turning until cooked through
- Pop contents of the pan into a serving dish
- Sprinkle over Spring Onions, Parsley and the Lemon juice
- Mix the Red Peppers, Extra Virgin Olive Oil and Parsley together pop into a serving dish
- Top with shavings of the Manchego Cheese
- Finally, Spoon the Mayonnaise into the bottom of the dish sit the Potato Cakes on top
Nutrition
Notes
Do ensure your oil isn't too hot, otherwise the potato cakes will brown too quickly on the outside without cooking through properly. A medium heat, allowing them to crisp up golden, is ideal.
It's important not to overcrowd the pan when frying the chicken; this can lower the pan's temperature and cause the chicken to steam rather than fry. Cook in batches if necessary to ensure even browning and a delicious sear.
It's important not to overcrowd the pan when frying the chicken; this can lower the pan's temperature and cause the chicken to steam rather than fry. Cook in batches if necessary to ensure even browning and a delicious sear.