Spicy Chicken Patties

  • Yield servings


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


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.



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