Chicken Hash Cakes

Method

1. Take chicken in a mixing bowl, potatoes, gherkin, onions, salt, crushed black peppercorns, red chilli powder (if using), coriander powder and 1 tbsp coriander leaves and mix well. Add egg and mix. Add breadcrumbs and mix.
2. Divide the mixture into 6 equal portions and shape them into round patties. Keep a round cookie cutter over them to give them a perfect round shape.
3. Heat milk in a non-stick pan and let it boil for some time.
4. Take refined flour and butter in a small bowl and mix well. Add this mixture to the boiling milk and stir vigorously to ensure there are no lumps. Add salt and a little crushed black peppercorns and mix well.
5. Add coriander leaves and mix well and take the pan off the heat.
6. Heat another non-stick pan and add a little oil. Keep the hash cakes in it and cook on medium heat till the underside becomes a light golden. Flip them, drizzle a little more all around and cook till the other side is similarly cooked. Drain on absorbent paper.
7. Add lemon juice to the coriander sauce and mix well and transfer into a serving bowl.
8. Arrange the hash cakes on a serving platter and serve with the coriander sauce.

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