Chicken Hash Cakes

About Chicken Hash Cakes

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

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps