Chicken Cakes
Serves 40
Total cost $15.87
Cost per serve $0.40
Ingredients
2 x 425g tins of corn
4 onions, diced
2 tablespoons vegetable oil
1 teaspoon salt
100g cooked chicken breast (no skin)
3 teaspoons reduced salt chicken stock powder
2 litres boiling water
2 tablespoons reduced salt soy sauce
1 batch of white sauce mixture
Method:
- Peel vegetables and cut into medium sized cubes.
- Place vegetable into a pot of cold water with a pinch of salt and bring to the boil. Simmer for 10 to 15 minutes.
- Remove pot from heat and drain vegetables well.
- Crush the vegetables up with a masher.
- Add chicken meat and mix well. Add eggs one at a time as you may only need 1 not 4 depending on how wet the mixture is.
- Using your hands make little patties with the mix, coat in breadcrumbs and then fry in a pan with the hot oil until golden and the patty is well heated through.
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