Crusty Chicken Chili & Cheese Pattice
Recipe Courtesy - Faranak Irani
- 1 Whole chicken breast boiled with 2-3 garlic cloves diced into small pieces
- 2 tblspn self raising flour
- 2 tblspn butter
- ½ pod garlic finely minced
- 4-5 green chilies finely diced
- 50 gms Grated Edam
- 50 gms grated Cheddar or Tasty Cheese
- 200 gms of fine roasted Vermicilli(Elephant Brand) crushed
- Sunflower oil for frying
- Salt as required
- ¼ tsp freshly milled pepper
- 4-5 tblspn rice flour
- 3 tblspn freshly chopped coriander
- 1 Egg
- 50 ml fresh cream
Method
Dice up chicken.
Make white sauce with butter and self raising flour,
Season with salt and pepper gradually add in cream, cheese garlic green chilies and cook to form a thick sauce.
Once done add in chicken and fresh coriander and refrigerate overnight.
Moisten palm with a dop of oil and roll out into balls dust with rice flour and keep them refrigerated for another hour.
Mix 2 tblspn rice flour with water and mix with whipped egg.
Dip the patty into the rice and flour batter, roll in vermicelli quoting it evenly on all sides and fry in hot oils.
Drain on kitchen towel and serve hot.
Chefs notes do not use thick vermicelli as it does not stick well to the Patty and cover the entire surface.
This causes the sauce to ooze out while frying and does not have the same crunch as the finer one.
Keep the patty cold at all times.
Move it in and out of fridge as required if the temp is warm or the kitchen is warm.
This will ease the process of frying
Recipe By
MafrinFounder, Zoroastrian Connection
IT Expert, Globe Trotter,
Founder, Zoroastrian Connection,
www.zoroastrianconnection.com.
Profession - Software Developer
