Spicy Chicken Patties
- Yield servings
Ingredients
- Chicken Cakes:
- 1 pound minced chicken
- 1/2 cup instant real potato flakes
- 1 -- egg, lightly beaten
- 1 medium onion, finely chopped
- 1 -- fresh red chilli pepper, seeded and finely chopped
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon sea salt
- 1/4 cup all purpose flour
- 6 tablespoons canola oil, divided
- -- Lime wedges
- -- Fresh red chilli peppers
- Spicy Tomato Dip:
- 1 tablespoon olive oil
- 3 -- Roma tomatoes, chopped
- 1 small onion, chopped
- 3 -- garlic cloves, minced
- 1/2 cup water
- 1 -- fresh red chilli pepper, seeded and finely chopped
- 1 teaspoon rice vinegar
Instructions
Chicken Cakes:
In mediuml bowl combine chicken, potato flakes, egg, onion, chilli pepper, parsley, pepper and salt. Mix thoroughly. Form meat mixture into 12 cakes; set aside.
In medium frypan heat 3 T. canola oil over moderate heat. Dredge six chicken cakes with flour. Place in hot oil and fry for 8-10 minutes, turning once; keep warm. Repeat with remaining oil, flour and chicken cakes. Garnish with lime wedges and chilli peppers. Serve warm with Spicy Tomato Dip. Serves 4.
Spicy Tomato Dip:
In medium frypan heat olive oil over moderate heat; saute tomatoes, onion and garlic for 3-5 minutes. Add water, chilli pepper and vinegar. Bring to a boil; reduce heat and simmer for 5 minutes. Pour mixture into blender and blend until smooth. Serve warm with chicken cakes.
