Chicken Cakes

chicken cakes This Chicken Cakes recipe takes an average of 45 minutes to be completed, but you won’t regret it.

  • 2.8 ounces (80 grams) ham
  • 3.5 ounces (100 grams) cooked chicken fillets
  • 1 tablespoon ketchup
  • 1 teacup béchamel sauce
  • 2 tablespoons flour with yeast
  • 1 teaspoon chopped parsley
  • 1 egg
  • 2 tablespoons white wine
  • Salt to your taste
  • 1 tablespoon olive oil
  • Oil to fry
  • Flour to powder

Start by chopping the chicken fillets and the ham. Then, put the chopped ingredients in a bowl and mix them with the béchamel sauce and the ketchup. Put the mix in the fridge until it turns into a malleable paste.

In a different container, mix the flour, the egg, the chopped parsley, the white wine and the olive oil very well, then add salt.

Make small balls out of the mix you left in the fridge and then dip them in the second mix and, finally, in flour.

Fry these balls in hot oil until they turn golden. Remove them from the oil and drain them.

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