Print

Hot chicken cakes

Print Recipe

Ingredients

Scale
  • 70 grams fresh breadcrumbs
  • 500 grams chicken mince
  • 6 slices prosciutto, finely chopped
  • zest and juice of 1 lemon
  • 1/2 cup fresh herbs, chopped (I used mint and basil)
  • 3 heaped tablespoons grated parmesan
  • 2 tablespoons olive oil

Yoghurt Dipping Sauce:

  • 1/2 cup greek yoghurt
  • 2 tablespoons fresh mint, roughly chopped
  • juice of 1 lemon

Salad:

  • 1 zucchini
  • 1 punnet of cherry tomatoes, halved
  • 1 tablespoon extra virgin olive oil
  • juice of 1 lemon

Instructions

  1. In a large bowl place the breadcrumbs, mince, prosciutto, zest and lemon juice, fresh herbs and parmesan and mix until thoroughly combined. Using damp hands take heaped tablespoon amounts of the mince and shape into patties. Heat a fry pan to medium-high heat, add a little olive oil and fry the cakes for for 4-5 minutes until golden and crisp on all sides. Reduce heat to low, cover with lid and cook for 3-4 minutes or until the chicken cakes are cooked through. To check, simply slice a cake in half to check. Remove from fry pan and place on a plate lined with paper towel to remove any excess oil.
  2. For the dipping sauce place the yoghurt, mint and lemon juice in a small bowl and mix to combine.
  3. For the salad use a vegetable peeler to slice the zucchini into ribbons. Place the zucchini, cherry tomatoes, extra virgin olive oil and lemon juice in a small bowl and toss to combine.
  4. Serve the chicken cakes with a lovely dollop of the dipping sauce and zucchini salad.

Find it online: https://legenrecipes.com/recipe/hot-chicken-cakes/