Chicken Hash Cakes

Methods

• Take chicken in a mixing bowl, potatoes, gherkin, onions, salt, crushed black peppercorns, red chilli powder (if using), coriander powder and 1 tbsp coriander leaves and mix well. Add egg and mix. Add breadcrumbs and mix.
• Divide the mixture into 6 equal portions and shape them into round patties. Keep a round cookie cutter over them to give them a perfect round shape.
• Heat milk in a non-stick pan and let it boil for some time.
• Take refined flour and butter in a small bowl and mix well. Add this mixture to the boiling milk and stir vigorously to ensure there are no lumps. Add salt and a little crushed black peppercorns and mix well.
• Add coriander leaves and mix well and take the pan off the heat.
• Heat another non-stick pan and add a little oil. Keep the hash cakes in it and cook on medium heat till the underside becomes a light golden. Flip them, drizzle a little more all around and cook till the other side is similarly cooked. Drain on absorbent paper.
• Add lemon juice to the coriander sauce and mix well and transfer into a serving bowl.
• Arrange the hash cakes on a serving platter and serve with the coriander sauce.