1 Russet Potato, boiled & mashed
1 Sweet Potato, boiled & mashed
1 Lb ground chicken
1 Tbsp Olive Oil
1 cup onion, finely diced
2-3 Thai chili peppers/ 1/2 Jalapeno, finely chopped
1/2 Tbsp Ginger, minced
1/4 tsp Turmeric powder
1 tsp Cumin powder
1 tsp Coriander powder
Salt, to taste
1/4 Cup Cilantro leaves, finely chopped
1/3 Cup Corn Starch
1 Cup Panko Bread Crumbs
Oil for deep frying
- Heat a little olive oil in a pan on medium-high, add the finely diced onion and sauté it for 3-4 minutes until the onion turns tender and translucent.
- Add the minced ginger and thai chili peppers (you can use a finely diced jalapeno instead) and sauté them with the onions for every other minute or two till fragrant.
- Add the ground poultry and the powdered spices (turmeric, cumin, coriander and salt) to the pan and stir the meat to brown it. Try to wreck up the meat into very exceptional pieces and make positive there are no big clumps. Put a lid on and turn the warmth down to medium-low and cook until the hen is cooked through.
- Take the lid off and stir till all the juices in the pan are evaporated then switch off the warmness and let the meat combination cool uncovered.
- In the interim take the boiled potato and sweet potato in a bowl and mash them well. Add the cooled spiced poultry mix to the potato and add in the finely chopped cilantro leaves.
- Mix the potato and meat mixture properly with your arms and shape about 20 medium sized balls and flatten them slightly to structure patties or some thing structure you like.
- Create a breading station with the cornstarch in one plate, two eggs crushed in some other and the bread crumbs in a 0.33 plate. Lightly dust cutlet/croquette first in the cornstartch then dip in the egg and coat in bread crumbs till evenly coated.
- Place the formed cutlets/croquettes on a parchment lined sheetpan in a single layer and cowl them. You can now refrigerate them for a few days if you plan on eating them soon, or freeze them for later. Once they are frozen up on a tray, you can switch them to a zip-lock bag or container except them sticking to each other.
- When you are geared up to devour them, certainly take as many cutlets/croquettes as you prefer out and let them thaw in a plate for about 10-20 minutes. Then deep fry them till golden and crispy on the backyard and heated through.
- Serve them up warm with some ketchup or green chutney as an appetizer or a snack. You can also eat them as a most important meal or as a slider, sandwiched between gently toasted dinner rolls.