- Difficulty
- moderate
- Dinner
- November 2, 2016
Hot chicken cakes
Spiked with prosciutto, parmesan, lemon, fresh basil and mint these little hot cakes are crispy fried patties of golden chicken deliciousness.
And these mini babies are not only delicious but are a breeze to prepare. Simply pop all of the ingredients into a big bowl, mix, shape into patties and fry.
Easy peasy.
To serve with the hot cakes I whipped up a simple salad of ribboned zucchini and juicy cherry tomatoes as well as a cool and refreshing yoghurt dipping sauce chockfull of fresh mint and lemon that is absolute perfection against the crispy golden fried hot cakes.
And for bubs embarking on their baby led weaning journey the shape and size of these mini cakes make them an easy to handle and eat dinner, perfect for beginners!
To create a lovely little batch of hot chicken cakes simply…
PrintHot chicken cakes
Ingredients
- 70 grams fresh breadcrumbs
- 500 grams chicken mince
- 6 slices prosciutto, finely chopped
- zest and juice of 1 lemon
- 1/2 cup fresh herbs, chopped (I used mint and basil)
- 3 heaped tablespoons grated parmesan
- 2 tablespoons olive oil
Yoghurt Dipping Sauce:
- 1/2 cup greek yoghurt
- 2 tablespoons fresh mint, roughly chopped
- juice of 1 lemon
Salad:
- 1 zucchini
- 1 punnet of cherry tomatoes, halved
- 1 tablespoon extra virgin olive oil
- juice of 1 lemon
Instructions
- In a large bowl place the breadcrumbs, mince, prosciutto, zest and lemon juice, fresh herbs and parmesan and mix until thoroughly combined. Using damp hands take heaped tablespoon amounts of the mince and shape into patties. Heat a fry pan to medium-high heat, add a little olive oil and fry the cakes for for 4-5 minutes until golden and crisp on all sides. Reduce heat to low, cover with lid and cook for 3-4 minutes or until the chicken cakes are cooked through. To check, simply slice a cake in half to check. Remove from fry pan and place on a plate lined with paper towel to remove any excess oil.
- For the dipping sauce place the yoghurt, mint and lemon juice in a small bowl and mix to combine.
- For the salad use a vegetable peeler to slice the zucchini into ribbons. Place the zucchini, cherry tomatoes, extra virgin olive oil and lemon juice in a small bowl and toss to combine.
- Serve the chicken cakes with a lovely dollop of the dipping sauce and zucchini salad.
