Potato and Chicken Cakes

Ingredients

• Chicken 600g
• Yogurt ½ Cup
• Pepper ½ tsp
• Turmeric powder ½ tsp
• Salt ½ tsp
• Chili flakes ½ tsp
• Red Chili Powder ½ tsp
• Ginger Garlic Paste 1 tsp
• Oil 2 tbsp
• Carrot ½ Cup
• Capsicum ½ cup
• Coriander Leaves 2 tbsp
• 2 eggs
• Salt ¼ tsp
• Chili Flakes ¼ tsp
• Oil for frying

Ingredient Image

Step 1

In a bowl, mix the chicken with yogurt, pepper, turmeric, salt, chili flakes, Kashmiri chili powder, red chili powder, and ginger garlic paste. Let it marinate for about 30 minutes.

Step 2

Heat some oil in a pan, add the marinated chicken, cover, and cook for 5-7 minutes until the chicken is tender. Once cooked, shred the chicken with a fork or spatula.

Step 3

Toss in the chopped carrots and capsicum, stir everything together, cook for another minute, then turn off the heat and let it cool down a bit.

Step 4

Transfer the chicken mixture to a bowl, add the boiled potatoes and chopped coriander, and mix it all well. Shape the mixture into regular-sized cutlets.

Step 5

Beat two eggs with a pinch of salt and chili flakes in a bowl. Dip each cutlet into the egg mixture, then fry them in hot oil until they’re crispy and golden brown on both sides.

Step 6

Serve the cutlets warm with your favorite sauce and enjoy!