Peri peri chicken with potato cakes

1.Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper. Toss chicken with 3 teaspoons of the peri peri spice mix to coat tightly. Place chicken on prepared tray. Bake for 25-30 minutes or until browned and cooked.

2.Meanwhile, coarsely grate zucchini and potato. Place in a colander. Using hands, squeeze out excess liquid, then transfer to a medium bowl, Add flour and remaining spice mix; mix well. Add egg, cheese and coriander. Season to taste.

3.Heat half the oil in a large trying pan over moderately high heat. Cooking 4 at a time, place &frac14 cup of potato mixture in hot pan and flatten to 5mm thick. Cook for 2 minutes or until browned underneath. Turn; cook for 2 minutes or until browned and cooked.

4.Transfer to a plate; cover to keep warm. Place potato cakes and chicken on serving plates. Top with yoghurt. Sprinkle with pepper. Serve with salad.