Monday, December 20, 2010

Chicken Mushroom Patties



This is an Indian style patties/ cutlet ideal for a snack or to use as a home made burger filling.

Serve 8-10

Ingredients:
Chicken boneless 300g minced
Mushroom 100g chopped finely
Soya Flakes (minced) about 1/2 cup 
1 big onion chopped
2 capsicum de-seeded and chopped
2-3 garlic cloves chopped
Salt
Pepper
vinegar1 tsp
2 big potatoes boiled and skin peeled off
chillie paste 1-2tbsp
2 eggs lightly beaten and seasoned with salt to taste
corn flour
Bread crumbs
sunflower oil

Method:
 Season minced chicken with salt, pepper and vinegar and keep for 15 minutes.
Cut the mushroom in to small pieces. Moisten the dry soya flakes in water and and squeeze off excess water.
Heat oil( 1-2 tbsp) in a non stick pan and add in the chicken and mushrooms and let it cook until water starts to ooze from chicken. Add in the soya flakes and season with chille paste, salt and pepper to taste.
When the meat is cooked take it off fire and heat little oil in the same pan and fry in the garlic, onions and capsicum. Add little salt to taste.
Mix with the meat and keep the mixture aside.
Mash the boiled potatoes till very soft and season with salt and pepper to taste.
Finally mix the meat mixture with mashed potatoes and make a soft and sticky mixture that can be made in to cutlets. (If the mixture is too dry add some stock/ mashed potatoes or if its too sticky and watery add flour to adjust the consistency)


Cover and keep the mixture in the fridge for till cooled down for an hour.
Take the mixture out and be ready to prepare them in to cutlets.
Make 3 flat plates ready with corn flour, lightly beaten eggs, and bread crumbs ( you can season the bread crumbs to you liking with chille powder/ salt / pepper)
Make patties// cutlets by taking a ball of mixture on the hands and pressing it and flattening it in the palms to make flat and 1.5cm thick rounds.


Once cutlets are made dip them first in corn flour to well coat. Dust off excess flour and keep them in tray.


Secondly dip the cutlets in beaten egg quickly to well coat and then transfer to breadcrumbs plate and coat with breadcrumbs.


When all the cutlets are made like this keep them back in fridge lined and covered with cling film till ready to fry. (atleast 1 hour)
Heat oil in a non stick frying pan and put enough oil to shallow fry the cutlets in batches of 2-4.
When the oil is heated well carefully put the cutlets and fry one side till its golden brown and turn over and fry the other side till its done.
Take off heat and lay the cutlets in kitchen paper towels to absorb excess oil.
Serve hot with Ketup.


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