Chicken Cakes

INGREDIENTS

• 500g of skinless boneless Crysbro Chicken breasts
• 500g of skinless boneless Crysbro Chicken thghs
• 3 tablespoons of butter
• 1 cup diced onions
• 1 cup diced red and yellow bell peppers
• A pinch of red chillie flakes
• 2 tablespoons of minced garlic
• ½ cup mayonnaise
• ¼ cup chopped parsley
• ½ teaspoon black pepper
• 1 teaspoon salt
• ½ cup breadcrumbs
• 2 whole eggs beaten
• 1 table spoon mustard cream
• 2 tablespoons of oil for frying
• 2 tablespoons of butter for frying
• ½ cup crushed crackers
• 1 teaspoon poultry seasoning

 DIRECTIONS

1. Grind down the breast meat and the thigh meat until they are pea sized pieces and divide the mixture into 2 equal parts.
2. In a large pan heat the butter, and add the onions, peppers, Chillie flakes, poultry seasoning and cook for 4 minutes and then add garlic and cook for another minute and mix well
3. Add half of the chicken mixture and stir and cook until cooked through for 3-5 minutes and set aside to cool completely.
4. Add the crackers, breadcrumbs, mayonnaise, eggs, salt, pepper, parsley and mustard to a large bowl and mix well to prepare a mixture.
5. Add the other half of raw chicken and the cooked and cooled chicken to the mixture and mix well.
6. Form the mixture to create 18 balls and press them to make a disc shape, and place them in a tray covered with parchment paper and place in the refrigerator for about 30 minutes to firm up.
7. Take a large frying pan and add the oil and butter. Once it has melted add the chicken discs and fry them both sides for around 3-5 minutes.
8. Your chicken cakes are ready! Serve hot with Ketchup or a dip of your choice!