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 Is So Flavorful
Simple Cooking Tips
- Press the patties evenly to ensure they cook through without drying out.
- Cook over medium heat to get a nice golden crust without burning.
Step 1
Heat some oil in a pan and sauté the chopped garlic and onions for about 2-3 minutes until fragrant.
Step 2
Add the chopped carrot, capsicum, cabbage, and chicken to the pan. Stir everything together and cook for a few minutes.
Step 3
Season with salt, chili flakes, and pepper. Give it a good mix and let it cook for another minute.
Step 4
Push the mixture to one side of the pan, add a little more oil and flour on the empty side, and cook for a minute. Then stir it all together.
Step 5
Pour in the chicken stock, mix well, then turn off the heat and set it aside to cool a bit.
Step 6
In a large bowl, combine boiled potatoes, breadcrumbs, chopped coriander, and the chicken mixture. Mix everything until well combined.
Step 7
Take small portions of the mixture and shape them into patties.
Step 8
Dip each patty into beaten eggs and fry them in hot oil until they turn golden brown and crispy. Enjoy!
