Why not try these finger food favourites, ideal for lunches, light dinner or healthy snack. This delicious recipe is from our It’s All About the Food Not the Fork! recipe book by Royal chef, Peter Morgan-Jones with Lisa Greedy, Prudence Ellis and Danielle McIntosh.

Chicken, sweet potato and bean cakes

Ingredients

• ½ cup diced sweet potato
• 2 tbsp olive oil
• 250g chicken breast diced skin off
• 200g drained cannellini beans (about ½ can)
• ½ finely chopped onion
• 1 clove garlic
• ½ tsp sea salt flakes
• ¼ tsp ground white pepper
• ½ tsp paprika
• 1 tbsp chopped flat leaf parsley
• 3 eggs whisked with a 1 tbsp milk (egg wash)
• 3 cups panko breadcrumbs or 3 cups of ground cornflakes

Method

1. Coat the sweet potato in the olive oil and place on a tray. Bake at 180°C until sweet potato is cooked through.
2. In a food processor, mince the onion and garlic and then add the diced chicken and process until a minced texture forms. Add the drained cannellini beans and pulse once or twice to incorporate the beans to the chicken mix.
3. Place in a bowl and add the sweet potato, herbs and spices. Mix well. Form into 10 patties and freeze for 20 mins. Remove the patties and dip into the egg batter and then carefully place into the breadcrumbs or cornflakes to coat each one.
4. To cook, place on a baking tray spray with olive oil spray and bake in the preheated oven for about 20 mins or until the cakes are cooked through.
   
   

Tips: Prior to cooking, the cakes can be flash frozen individually on a tray and then wrapped in cling film and placed in a snap sealed freezer bag. The cakes will keep for 3 months frozen.