Spicy Chicken Cakes

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Great Curries

By Keith Floyd

Published 2004

  • About

These chicken cakes are as good served cold as they are served hot.


  • approx. 1 lb 2 oz/ 500 g ground raw chicken


Combine half the bread crumbs with all the other ingredients except the oil, then roll into small balls and flatten to make little cakes.

Press the cakes into the remaining bread crumbs on both sides and shallow-fry in the vegetable oil on both sides until golden.

Serve with any of the salads or chutneys.