Chicken patties
A recipe for Chicken Patties at Best Recipes. Enjoy these patties hot or cold. Great for a lunch box or served with salad or vegetables for a family meal.
SERVES : 6
INGREDIENTS :
- 625 g (1 1/4 lb) boneless chicken breasts (fillets), skinned
- 90 g (3 oz/1 1/2 cups) fresh breadcrumbs
- 4 spring onions, finely chopped
- 3 tomatoes, skinned, seeded and chopped
- 3 tbsp chopped fresh coriander
- 2.5 cm (1 in) piece fresh root ginger, grated
- 1 clove garlic, crushed
- 1 tsp ground cumin
- 1 tsp garam masala
- salt and cayenne pepper
- 1 egg, beaten
- 60 ml (2 fl oz/1/4 cup) vegetable oil
- tomato wedges and spring onion tassels, to garnish
METHOD
- Wash chicken breasts (fillets) and pat dry with absorbent kitchen paper.
- Finely mince chicken and put into a large bowl with half the breadcrumbs and the onions, tomatoes, coriander, ginger, garlic, cumin, garam masala, salt and cayenne pepper to taste, and egg.
- Mix thoroughly, then divide into 18 pieces and form into patties.
- Roll patties in remaining breadcrumbs to coat all over.
- Heat oil in a large frying pan.
- Fry patties in 2 or 3 batches for 10-12 minutes, until crisp and golden brown on both sides and no longer pink in centres.
- Drain on absorbentkitchen paper.
- Serve hot, garnished with tomato wedges and spring onion tassels.
