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chicken-cakesThese were really tasty and great to have in the fridge for a quick snack. We made these for lunch with a salad and a dipping sauce on the side. They are full of flavor and 2 cakes with a salad is just enough for a lite lunch. (4 people)

What you need

500g mashed potato
300g cooked chicken finely chopped
125g sandwich ham chopped
2 tablespoon chopped fresh herbs (parsley and tarragon are best)
2 eggs beaten
salt and pepper
Dry breadcrumbs

The process

In a mixing bowl add the chicken, mash, ham, chopped herbs and one of the eggs. Mix it all together well, distributing the ingredients evenly through the mixture.

Heat some oil in a pan on a medium heat and place breadcrumbs on a plate.

Make 8 burger size patties about 2cm thick, dip into the egg and then into the breadcrumbs, make sure they are really well coated with the breadcrumbs.

Fry them in the oil until they are golden brown on each side. Do 2 or 3 at a time and don’t overload the pan.

Place the cooked chicken cakes on some paper towel to drain off any oil.

Serve hot or cold with a salad and sweet chili sauce.