Mango Chutney Chicken Spud Cakes

Jade1964

Another one that is very filling. Makes 1 serving.,

1/2 cups shredded roasted chicken breast
1 (3 oz) small sweet potato
1 egg
1/4 tsp curry powder
1 tsp whole grain flour

Mango Chutney
1/2 mango chopped
1/4 red pepper minced
1 scallion or 1 tbsp onion minced
2 tbsp cilantro
1 tbsp apple cider vinegar
1 tsp olive oil
1 clove garlic minced
1/4 tsp cumin

Set aside shredded chicken in a bowl. Use a hand grater or food processor to grate the sweet potato.

In a mixing bowl combine the potato with the egg, curry and flour. Heat a small skillet on medium high heat and spray with cooking spray. Shape the ingredients into a ball. Place on the skillet and press down with the backside of a spatula. Brown 5 minutes on each side. Remove potato cake from skillet.

Add chicken and a little water to skillet and heat about 5 minutes.

Mix chutney together. To onto potato cakes. Add chicken and serve.

Nutritional info:
Calories per serving: 428
Total Fats: 13g
Saturated Fat: 3g
Trans Fat: 0
Cholesterol: 60mg
Sodium: 127mg
Total Carbohydrates: 49g
Dietary Fiber: 7g
Sugars: 33g
Protein: 31g
Iron 4mg

While the chutney lends plenty of taste, you can also top with greek yogurt or sour cream.