Posted on | August 17, 2011 | 13 Comments
This dish is a wonderful way to serve chicken and potatoes. Serve it with a salad or some vegetable side dish, and you got yourself a tasty meal. Once you tried this recipe, feel free to experiment with other ingredients. I might try a version with cumin or cilantro. Don’t get me wrong, I like this recipe a lot but I think this is just the beginning and many other flavours could be integrated into this recipe.
- about 1 to 1 1/2 lb boneless chicken
- about 2 lb potatoes
- 1 onion, minced
- 3 garlic cloves, grated
- 2 eggs
- 3 tbsp fresh parsley
- 1 tsp cinnamon
- 2 tsp turmeric
- chili powder, to taste
- pepper, salt to taste
- flour, as needed
Cut the chicken into cubes and cook it in boiling water until done. Remove it with a slotted spoon, and finely dice the chicken pieces.
Peel the potatoes and cut them into chunks. Then cook the potatoes in the chicken broth until they’re soft. Remove them with a slotted spoon and put them into a bowl. Save the broth.
Mash the potatoes with a fork. Then add the eggs and mix well. Add the chicken, the minced onion, the garlic, parsley, cinnamon, turmeric, chili powder, salt and pepper. Mix well. If the mix seems too dry, add some of the broth. Add some flour if it seems too wet.
Sample and season to taste. I added a little more cinnamon as well as a little more chili powder at this point.
Shape the potato mixture into patties with your hands. Heat some oil in a large frying pan. Fry the patties until golden brown on both sides.
Serve with a salad or a side of vegetables.