Chicken and feta patties with dipping sauce

Serves: 4

Ingredients

4 chicken fillets 2 cloves of garlic, crushed 5 ml (1 tsp) finely grated ginger chicken spice to taste salt and freshly ground black pepper to taste 1 green chilli, finely chopped or taste 2 egg yolks 250 ml (1 cup) cooked Spekko Pure Basmati Aromatic Indian Rice 30 ml (2 tbsp) fresh coriander 1-2 slices feta cheese, crumbled cake flour to dust sunflower oil to fry lemon wedges to serve

Dipping sauce:

100 ml good quality mayonnaise handful of fresh herbs e.g. coriander and basil leaves 1 clove of garlic, crushed

Directions

Finely chop or mince the chicken fillets. Place in a bowl and add garlic and ginger and season to taste.

Add chilli, egg yolks, Spekko Basmati Rice and coriander. Add feta and mix the ingredients until well combined. Refrigerate for 1 hour.

Dipping sauce: Liquidise the mayonnaise with herbs and garlic until smooth. Refrigerate until required.

Shape mixture into patties and dust with cake flour.

Heat a little oil in a frying pan and fry patties on a medium heat until golden brown. Drain on paper towel. Serve hot with lemon wedges and dipping sauce as a snack.

From the Spekko kitchen

1. This recipe is a great way to use up leftover chicken or rice.

2. You can use about 30 ml cornflour to bind the patties instead of egg yolks.

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