Spicy Chicken Patties

  • Yield: servings


Chicken Cakes:
1pound minced chicken
1/2cup instant real potato flakes
1-- egg, lightly beaten
1medium onion, finely chopped
1-- fresh red chilli pepper, seeded and finely chopped
2tablespoons chopped fresh parsley
1/2teaspoon fresh ground black pepper
1/2teaspoon sea salt
1/4cup all purpose flour
6tablespoons canola oil, divided
-- Lime wedges
-- Fresh red chilli peppers
Spicy Tomato Dip:
1tablespoon olive oil
3-- Roma tomatoes, chopped
1small onion, chopped
3-- garlic cloves, minced
1/2cup water
1-- fresh red chilli pepper, seeded and finely chopped
1teaspoon 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.