Ingredients
Method
- Cook Chicken in a pressure cooker for about 3 whistles by adding salt and turmeric powder. Shred it into small pieces. (Remove bones if any)
- Also Pressure cook Potatoes for about 1 or 2 whistles and smash it and keep aside.
- In a thick bottomed pan, add oil, Onions, thinly chopped green chilli and ginger garlic paste. Saute it well enough.
- When the onions are done, add salt, pepper powder and chilli powder. Saute it.
- Add shredded chicken to the onions and saute.
- Time to add potatoes.
- Blend it well with a spatula. (you can also give a slight pulse in a mixie jar for even consistency)
- When its cooled, take a small lemon sized dough and roll it with your palms and shape it to round shape and flatten it smoothly like a patty.
- Next, the patties need to be dipped in the beaten egg, followed by bread crump coating.
- Carefully arrange in a plate and keep in refrigerator for about half an hour for it to set properly. (At this stage the patties can even be frozen for a week or two.)
- You can shallow/ deep fry it depending on your preference. I prefer shallow frying, so as to minimise the oil consumption for healthy lifestyle.
- Serve it hot with tea/coffee. Can also be used as a side dish for rice.
Notes
You can add vegetables of your choice with this recipe. This is a healthy snack for kids with minimal spices and less oil.