Chicken and Potato Cakes with White Nectarine Yogurt Drizzle

This is my take on Lee Bailey’s Chicken Pancakes. I like to serve these over tender salad greens; the simple dressing I stir up is drizzled on both the Chicken Cakes and the greens, making a delightful warm/cold salad. The bonus is my dressing is lower in calories, but not in flavor. (However the Chicken-Potato Cakes aren’t exactly low-calorie, but they ARE very good!)

The original recipe included directions for Papaya Salsa; you can also serve these with sour cream or creme fraiche.

Chicken Potato Cakes with White Nectarine -Yogurt Drizzle

I usually halve this recipe, but I’ll give proportions for the full recipe here.

Sometimes I make the cakes a little larger than suggested (as you can see by the photos here.)

6 medium-size chicken thighs
1 ½ cups shredded potatoes, squeezed dry by twisting in a clean tea towel, removing as much liquid as possible.
1 small onion, grated
2 tablespoons flour
Tabasco Sauce, to taste
Vegetable oil and butter for frying
3 medium eggs, lightly beaten
Nectarine (or Peach) Yogurt Drizzle ~directions follow

Preheat oven to 375-degrees (F)

Generously salt and pepper the chicken thighs and place them in a pan, snugly with the skin side up. Stretch the skin all over the tops of the thighs to prevent them from drying out while baking. Place in the oven and bake for 30 minutes without opening the oven door and then turn off the oven. Leave chicken in the closed oven, undisturbed for another 45 to 60 minutes to continue baking by the retained heat. This part may be done in advance.
When ready to assemble the cakes, remove kin and bones from the chicken and discard. Chop meat coarsely and set aside.

In a large bowl mix the potato with onion, flour 3/4 teaspoon of the salt, a couple of good grinds of pepper and a drop or so of Tabasco. Combine all thoroughly.
In a large skillet, over medium-high heat, heat up a combination of oil and butter. While this is heating combine chicken with the potato mixture and then add the eggs. Mix quickly.
When the oil is hot, drop rounded tablespoonfuls of the chicken mixture into the skillet. Allow to cook until golden, about a minute or so or a little longer before turning. Turn and flatten slightly and cook second side until golden. Keep finished cakes warm until all the chicken mixture is used. Adding oil and butter to the pan as needed.

The Drizzle:

Here’s how I serve them~ it’s fast and flavorful;
To each 6 to 8-ounces of plain (unflavored) yogurt mix in a couple of tablespoons of nectarine or peach jam. If you like your drizzle with a bit more tart flavor stir in a squeeze of lemon, orange or lime juice.

Hint: Stir the jam to break it up a bit before adding to the yogurt to make blending easier.

I use Stonewall Kitchen’s White Nectarine Jam, but any regular Peach Jam or Nectarine Jam would be suitable.