Chicken cakes with chilli sauce

Printeaza

Chicken cakes with chilli sauce of: chicken, onion, garlic, coriander, salt, pepper, egg, oil, chili, paprika, tomatoes, vinegar, yoghurt.

Ingredients:

  • 500 g chicken, minced
  • 1 onion, peeled and grated
  • 2 cloves of garlic, crushed
  • 1/2 bunch coriander (cilantro), chopped
  • salt and pepper
  • 1 egg, beaten
  • 2 tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 2 cloves of garlic, finely chopped
  • 1-2 red chillies (chilies), deseeded and chopped
  • 1 tsp smoked paprika
  • 2 tbsp tomato puree
  • 400 g
  • canned tomatoes
  • 1 tsp sugar
  • 1 tbsp red wine vinegar
  • 4 flatbreads
  • 1 bunch spring onions (scallions)
  • 200 ml plain yoghurt
  • 2 tbsp olive oil
  • 1 clove of garlic, crushed

 

How to prepare:

Tip the minced chicken into a bowl and use your hands to combine with the onion, garlic, coriander and seasoning. Mix in the egg and form into 4 large patties. Refrigerate for 30 minutes.

Heat the oil in a pan and saute the onion and garlic with the chillies until golden. Add the paprika and puree and cook out for 2 minutes, stirring, then add the tomatoes and sugar and simmer gently for 20-25 minutes until very thick.

Seasonand stir in the vinegar.

Heat a little oil in a pan and fry the patties in batches until golden on both sides and cooked through. Griddle the spring onions over high heat until limp and blackened.

Mix the yoghurt with the oil, garlic and seasoning. Serve warmed flatbreads topped with the chicken cakes, spoon over yoghurt and serve the spring onions alongside.

 

Enjoy!

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