Spicy Chicken Cakes

Name: Spicy Chicken Cakes
Yield: Serves 4-6
Cuisine: Asia
Ingredients: salt and freshly ground black pepper; a large pinch of cumin powder; approx. 1 lb 2 oz/ 500 g ground raw chicken; 1 large garlic clove, peeled and crushed; 1 inch/2.5 cm piece of fresh gingerroot, peeled and finely grated; 3 or 4 scallions, very finely chopped; 3 or 4 tomatoes, skinned, deseeded, and very finely chopped; vegetable oil, for frying; 1 small bunch of cilantro leaves, very finely chopped; 1 or 2 eggs, beaten; 1 teaspoon garam masala powder; 2fresh green chiles, very finely chopped; 2 cups bread crumbs

Preparation info

Serves
4-6

Difficulty
Easy

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.

Ingredients

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

Asia
Starter
Main course
Spicy

Method

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.