Chicken Hash Cakes

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Top Rated Recipe

Chef Amrita Raichand

Last Updated: Sep 03, 2019

Chicken Hash Cakes

About Chicken Hash Cakes

Table of Contents

Crisp hash cakes made with chicken and potatoes served with flavourful coriander sauce

  • Boneless chicken, boiled and chopped finely 1 cup
  • Potatoes, boiled, peeled and mashed 1 cup
  • Gherkin, finely chopped 1 tbsp
  • Onions, finely chopped 1 to 2 tbsps
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  • Take chicken in a mixing bowl, potatoes, gherkin, onions, salt, crushed black peppercorns, red chilli powder (if using), coriander powder and 1 tbsp coriander leaves and mix well. Add egg and mix. Add breadcrumbs and mix.
  • Divide the mixture into 6 equal portions and shape them into round patties. Keep a round cookie cutter over them to give them a perfect round shape.
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Ingredients

  • Boneless chicken, boiled and chopped finely 1 cup
  • Potatoes, boiled, peeled and mashed 1 cup
  • Gherkin, finely chopped 1 tbsp
  • Onions, finely chopped 1 to 2 tbsps
  • Salt to taste
  • Black peppercorns, crushed ½ tsp
  • Red chilli powder ½ tsp
  • Coriander powder ½ tsp
  • Fresh coriander leaves, finely chopped 3 tbsps
  • Egg 1
  • Dried breadcrumbs 2 to 3 tbsps
  • Milk 1 cup
  • Refined flour 1 tbsp
  • Butter 1 tbsp
  • Oil to cook
  • Lemon juice 1 tsp
  • Fresh cream ½ tsp

How to Make Chicken Hash Cakes (Stepwise Photos)

Method

  1. Take chicken in a mixing bowl, potatoes, gherkin, onions, salt, crushed black peppercorns, red chilli powder (if using), coriander powder and 1 tbsp coriander leaves and mix well. Add egg and mix. Add breadcrumbs and mix.
  2. Divide the mixture into 6 equal portions and shape them into round patties. Keep a round cookie cutter over them to give them a perfect round shape.
  3. Heat milk in a non-stick pan and let it boil for some time.
  4. Take refined flour and butter in a small bowl and mix well. Add this mixture to the boiling milk and stir vigorously to ensure there are no lumps. Add salt and a little crushed black peppercorns and mix well.
  5. Add coriander leaves and mix well and take the pan off the heat.
  6. Heat another non-stick pan and add a little oil. Keep the hash cakes in it and cook on medium heat till the underside becomes a light golden. Flip them, drizzle a little more all around and cook till the other side is similarly cooked. Drain on absorbent paper.
  7. Add lemon juice to the coriander sauce and mix well and transfer into a serving bowl.
  8. Arrange the hash cakes on a serving platter and serve with the coriander sauce.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Comments

Recipe Rating:

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Key Details:

Prep:25 minutes

Cook time: 20 minutes

Difficulty Level: Easy

Course: Snack

Cuisine: Fusion

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