1cupcooked chicken breastboiled with a tsp of haldi/turmeric in it
2medium sized potatoesboiled, drained, and peeled
1/2cupgrated cheeseI used mozzarella
2tspfresh coriander/dhaniyafinely chopped
1/2bunch of green onionschopped
2-3clovesgarliccrushed
1tbspfresh mintfinely chopped
2green chiliesfinely chopped
2tspcorn starchor in the UK and Europe- corn flour- the white stuff
1tspred chili flakesadjust quantities to increase or decrease heat
1/2-1tspblack pepper
saltto taste
1tspcoriander/ dhaniya powder
For the coating:
1-2eggsbeaten
1bowlbread crumbs
oil for deep fryingdo not use olive oil or any other oil with a low smoke point
Instructions
Shred the boiled chicken and mix it with the potatoes and cheese, mash together.
Add in the remainder of the mixture ingredients and mix well- at this point taste and adjust the salt/spices as needed.
In a deep wok or karahi, heat some oil to about medium high.
Take two bowls, in the first whisk the eggs, in the second add the breadcrumbs.
Form the balls (the size of a kofta or meatball) and dip one at a time first in the egg mixture followed by the bread crumbs and deep fry until they turn a nice golden brown.
Notes
If you want to freeze these then put them in the freezer without the egg wash and breadcrumb coating, when you want to use them remove them from the freezer and thaw for a couple of hours before coating them with egg and breadcrumbs and frying as per usual.