Kevin Aherne's potato pancakes with spiced chicken & roasted garlic aioli

Ingredients

For the pancakes

  • 300g plain flour
  • 200g dry mash potato
  • 50 ml boiling water
  • 40ml buttermilk
  • 1 tsp salt
  • 1 egg

For the chicken

  • 2 free range chicken Supremes
  • 1tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • ½ tsp salt
  • 1 tsp black pepper
  • 1 lemon (zest & juice)

For the mayo

  • 1 egg yolk
  • 200ml rapeseed oil
  • 1 tsp water
  • 4 cloves roasted minced garlic
  • Juice & zest of a lemon 1 tsp salt

Method

  1. Mix the flour, potato & salt together, then add all the other ingredients.
  2. Knead for 2-3 minutes and refrigerate for 30 minutes
  3. Roll out thinly with a rolling pin.
  4. Cut out pancakes with a round cutter 3- 4 inches wide.
  5. Fry in a frying pan with a little oil on a medium heat for 2 minutes on each side. Set aside until needed.
  6. Add the spices & oil together to form a paste.
  7. Cover the chicken in the paste & roast for 25 minutes 180 gas mark 6. Remove from the oven & leave to cool.
  8. Shred the chicken add the lemon juice & zest set aside until needed).
  9. For the aioli, whisk the egg, water, garlic & salt together
  10. While whisking slowly add the oil until it emulsifies
  11. Once you’ve added all the oil - Add the lemon juice & zest
  12. Assemble your pancakes aioli on the bottom, then the roast chicken & garnish with some fresh herbs like coriander, parsley or basil