INGREDIENTS
1 ounce can mixed white and dark meat chicken, drained
3potatoes, boiled
1 cup dry coconut, grated
1 tbsp lemon juice
2 tbsp fresh coriander leaves, finely chopped
7cashew nuts
7 raisins
2 tsp red chili powder
salt to taste
2 egg, lightly beaten
oil for frying
METHOD
In a medium bowl, break up the chicken with your fingers until it's finely shredded. Stir in all of the remaining ingredients, except the coconut, until well blended. Divide into 4 equal portions on a wax paper-lined baking sheet. Gently shape into patties with your hands. The mixture will be very soft. Put the coconut in a small shallow dish. Carefully set one chicken patty in the coconut and gently turn over to coat both sides; place back on wax paper. Repeat to coat all of the patties. Chill at least 1 hour. Heat the oil in a skillet over medium heat. Fry the patties 4-5 minutes per side, flipping carefully, until golden brown on each side.
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