Crispy Chicken Potato Burgers

Coarsely grate the peeled potatoes and put them into a fine sieve and leave to drain. Squeeze all of the moisture out of the potatoes, beat the egg and mix with the potatoes. Season with salt, pepper and nutmeg.

Heat 4 to 5 tablespoons oil in a skillet. Divide the potatoes into 4 portions and working in batches if necessary, add the potato mixture to the skillet, press flat with the back of a spoon and cook over medium heat for about 3 minutes on each side, or until golden brown. Drain on absorbent paper towels and keep warm. Continue in this way until all the potato mixture is used up.

Wash the rocket and shake or spin dry. Wash and slice the tomato. Wash the chicken breast under cold running water and pat dry to paper towels. Cut the fillet into 4 pieces and flatten with a rolling pin or meat mallet to make 4 escalopes. Beat the egg and season with salt and pepper. Dip the chicken first in the flour, then in the egg and finally in the breadcrumbs, coating both sides. Press the breadcrumbs on firmly.

Heat plenty of oil in the skillet, and cook the chicken escalopes for about 4 minutes each side, or until golden brown. Drain on absorbent paper towels.