1.) Cook the Potatoes and Carrots in a large saucepan until soft – drain well and mash together – add the Flour, Salt and Milk, mix through thoroughly – set aside and let cool.
2.) Heat 2 teaspoonfuls Oil in a large skillet – saute the Onion and Garlic until soft – add the Chicken and heat through – stir in the Flour and Milk – heat another minute and remove from heat – season to taste with Salt, Pepper and Sriracha Sauce – let cool completely.
3.) Divide the mashed Potato and Carrot mixture into 8 equal pieces – form into an oval patty (about the size of a large hand and around 1.5cm thick – 1/2 inch).
4.) Scoop 3 – 4 tablespoonfuls of the Chicken mixture on the one half of the patty – flip over the other half and pinch close – the mash (dough) is fairly soft, work gently – repeat until all is done – place on 2 aluminum foil lined baking sheets and place in the freezer for 20 – 25 minutes to firm up.
5.) Heat the remaining Oil in a skillet over medium heat and gently fry the Chicken Cakes until golden on both sides – drain on paper towel.
Nutrition Facts
Chicken Cakes
Amount per Serving
Calories
559.9
% Daily Value*
Fat
22.9
g
35
%
Saturated Fat
12.7
g
79
%
Polyunsaturated Fat
0.2
g
Cholesterol
41.3
mg
14
%
Sodium
929.4
mg
40
%
Carbohydrates
69.7
g
23
%
Fiber
8.7
g
36
%
Sugar
7.6
g
8
%
Protein
21.8
g
44
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.