These little, lightly spiced patties make a delicious side dish and are very easy to make. Thanks to Sarah for this recipe; hope you are reading!
- 300g chicken breast
- 1 chopped onion
- 2 teaspoon garlic paste
- 1.5 litres water
- 1/3 cup breadcrumbs
- 2 tablespoons chopped coriander
- 1.2 teaspoon each of salt, cumin, garam masala
- 1.5 ladlefuls (approx 150ml) of the stock from cooking the chicken
- 1 egg white
- 1 cup breadcrumbs
Start by placing the garlic, onion, chicken and water into a pan and boil until the chicken is tender. Allow to cool.
Remove the chicken from the bone if there is any bone and place the chicken into the food processor. Add the breadcrumbs, coriander and spices and pulse until the mixture looks like chunky breadcrumbs.
Add about 150 ml of the stock from cooking the chicken and pulse again to make a dough that is mouldable but not to moist.
Shape into patties (I made mine into about 15 patties weighing approx 30g), dip in beaten egg white and then roll in the breadcrumbs. Fry for a few minutes on either side until golden.
Delicious hot or cold with chili sauce.
Note: This is also delicious used as a samosa filling!