Chicken and Potato Cake Recipe

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Ingredients:

Serving

1 1/2 lbs whole chickens , breast on the bone
1 1/2 lbs yukon gold potatoes, peeled and cut into 2-inch chunks
1 pinch salt
1 small yellow bell pepper, quartered
1 large jalapeno, seeded and halved lengthwise
2 tsp fresh lime juice
1/4 cup olive oil
fresh ground pepper
1/2 cup plus 2 tbsp mayonnaise
1 large celery rib, finely chopped
1/2 small red onion, finely chopped
1 hass avocado , halved lengthwise pitted and sliced lengthwise 1/8 inch thick
6 pitted kalamata olives , sliced crosswise 1/8 inch thick
3 1/2 oz farmer's cheese, crumbled (1/2 cup)
1 cup alfalfa , radish or 1 cup broccoli sprouts

Directions:

Put the chicken breast in a medium saucepan of boiling water, reduce the heat to low and simmer until cooked through, about 25 minutes.
Transfer the chicken breast to a bowl and let rest for 15 minutes.
Meanwhile, in a large saucepan, cover the potatoes with water and bring to a boil.
Salt the water and simmer over moderately high heat until tender, about 25 minutes.
In a small saucepan, cover the yellow pepper and jalapeño with water and bring to a boil. Simmer over moderately high heat until tender, about 8 minutes.
Drain and transfer to a blender.
Add the lime juice and puree.
When the potatoes are done, drain in a colander, then return to the saucepan.
Shake the potatoes over high heat for about 15 seconds to dry them out.
Using a potato masher, mash the potatoes well, then mash in the olive oil. Stir in the pepper puree and season with salt and pepper.
Discard the skin and bones from the chicken. Cut the chicken into 1/4-inch pieces and transfer to a bowl.
Stir in the mayonnaise, celery and red onion and season with salt and pepper.
Line an 8-inch springform pan with plastic wrap.
Spread half of the mashed potatoes in the bottom and partway up the side of the pan. Spread the chicken salad over the potatoes. Spread the remaining potatoes over the chicken and smooth the top.
Cover with plastic wrap and refrigerate until lightly chilled, about 1 hour.
Carefully remove the ring from the pan and peel back the plastic wrap.
Using 2 wide spatulas, transfer the cake to a serving plate.
Smooth the side if necessary.
Garnish the cake with the sliced avocado in a fan shape.
Sprinkle the olives, cheese and sprouts over the top.
Using a sharp knife, cut the cake into wedges and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	609.93 Kcal (2554 kJ)
Calories from fat	409.62 Kcal
		% Daily Value*
Total Fat	45.51g	70%
Cholesterol	121.19mg	40%
Sodium	316.3mg	13%
Potassium	763.08mg	16%
Total Carbs	23.59g	8%
Sugars	3.48g	14%
Dietary Fiber	1.89g	8%
Protein	27.54g	55%
Vitamin C	48mg	80%
Vitamin A	0.7mg	22%
Iron	101.4mg	563%
Calcium	52.4mg	5%

Amount Per 100 g
Calories	188.72 Kcal (790 kJ)
Calories from fat	126.74 Kcal
		% Daily Value*
Total Fat	14.08g	70%
Cholesterol	37.5mg	40%
Sodium	97.87mg	13%
Potassium	236.1mg	16%
Total Carbs	7.3g	8%
Sugars	1.08g	14%
Dietary Fiber	0.58g	8%
Protein	8.52g	55%
Vitamin C	14.9mg	80%
Vitamin A	0.2mg	22%
Iron	31.4mg	563%
Calcium	16.2mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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