CHICKEN CROQUETTES:

When masala tv started broadcasting, it changed the whole concept of the food industry in Pakistan,It basically gave access to someone sitting at home , who had no idea about cooking , a "how to" manual about anything and everything food related.Nothing was off limits any more.I swear, no where in the world has chicken been cooked in so many different ways ;)




I have learned alot from Pakistani food channels.At one time i was an avid viewer of BBC food. But unlike the professional chefs on BBC food , our local chefs have no qualms about sharing their techniques and little tips and tricks that make what we eat in restaurants so unique.
I am a big fan of Chef Zakir.This is one of the very first recipes he shared on air.He called it "Chicken croquettes". Now i have no idea what a "croquette" is, i have googled it, and the dish does not resemble what i am making today at all;)
so i don't know why chef chose to call his dish a "croquette" but who cares? right ;)
Here we go than.....
Ingredients:
chicken: 4-5 pieces (boiled and shredded)
Onion: 1 (medium) finely chopped
Eggs: 2
salt: To taste
White pepper powder: 1 tsp
Black Pepper powder : 1 tsp
Red chilli powder: Half tsp
Cumin: half tsp
Corn flour: Half tbsp
Mint Chutney: As needed
Bread:As many slices as required
Potato: 1 (boiled, finely chopped)
Ketchup & mint leaves to garnish
Method:
Combine the shredded chicken and onions.

Add in the eggs, potatoes and all the spices.

Mix well.
Cut the bread slices with cutters if you have them.
If you dont have the cookie cutters.just cut in simple square or triangles.
 Apply the mint chutney.
Put the chicken batter over that.

Fry upside down first.


Garnish with ketchup and mint leaves.
Bon App├ętit....:)
TIPS:
  • Fry in hot oil , otherwise the bread will absorb too much oil.
  • You can change the quantity of spices according to your taste (Pakistani food is spicey,that why i love it).
  • Drain on kitchen towel before serving.
  • Can be kept in an air tight food container in the fridge for 2-3 days.
Till next time....

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