Ingredients
- Oil 2 tbsp
- Chopped Garlic 1 tsp
- Chopped Onions 3 tbsp
- Carrot 3 tbsp
- Capsicum 3 tbsp
- Cabbage 3 tbsp
- Boiled Chicken 1 Breast
- Salt 1/2 tsp
- Chili Flakes 1/2 tsp
- Pepper 1/2 tsp
- Oil 1 tbsp
- Flour 1/2 tbsp
- Chicken Stock 1 Cup
- Boiled Potatoes 2 large size
- Breadcrumbs 3 tbsp
- Coriander Leaves 2 tbsp
- Beaten Eggs for coating
- Oil for frying
Why This Recipe Stands Out
Tips From The Kitchen
- Press the patties evenly to ensure they cook through without burning.
- Let the patties rest for a few minutes after cooking to lock in moisture.
Step 1
Heat some oil in a pan, then add chopped garlic and onions. Sauté for about 2-3 minutes until they start to soften.
Step 2
Toss in the chopped carrot, capsicum, cabbage, and chicken. Stir everything together and cook for a few minutes.
Step 3
Season with salt, chili flakes, and pepper. Give it a good mix and cook for another minute. Push the mixture to one side of the pan.
Step 4
Add a little more oil and sprinkle in the flour. Cook it for a minute, then stir everything together. Pour in the chicken stock and mix well. Turn off the heat and set it aside.
Step 5
In a large bowl, combine boiled potatoes, breadcrumbs, chopped coriander, and the chicken mixture. Mix everything until well combined.
Step 6
Take small portions of the mixture and shape them into patties. Dip each one into beaten eggs.
Step 7
Heat some oil in a pan and fry the patties until they’re golden brown and crispy on both sides.
Step 8
Serve warm and enjoy!
