Chicken Potato Fenugreek Leaf Corn Flour Patties/Dinner Recipes/Corn Recipe/Chicken Recipes 1463

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Here the method of preparation of the Chicken Potato Fenugreek Leaf Corn Flour Patties or Keema Methi Cutlet is given
Preparation
Cook 100 g of peeled and cut potatoes after adding salt to taste for 10 minutes in the pressure cooker. Heat the pan and pour in 10 ml of oil. Put in the pieces of an onion, 25 g of ginger garlic paste, 20 g of fenugreek leaves, the puree of one tomato with a ground chili and mix and saute well. Add a spoon of mixture of spices and salt to taste and mix well. Add 200 g of minced chicken or chicken keema and mix and saute well. Close and cook for 15 to 20 minutes. Mix 100 g of Corn flour, the cooked potato, and the chicken mixture together. Add salt as needed.Shape the mixture into small circular paties after dividing into five smaller balls. Fry the chicken patties in the pan after pouring 50 ml of oil and fry by turning from side to side till golden brown. Take off the flame and serve.
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