These cutlets are great as a starter or appetizer, it’s crispy on the outside and soft on the inside. Make sure and save this recipe for the month of Ramadan/Ramdhan.
Ing:
2 cups of oil need for frying Marination for the chicken:
1 lb chicken brest
1 tbsp ginger and garlic
1 tbsp lemon pepper
1 tbsp black pepper
1 tsp salt
1 tbsp sambal chili garlic sauce let marinate 20 minutes then cook it and shred it, keep it aside Cutlet coating:
1 pkt vermicelli (break and keep aside on a plate)
2 eggs beaten and seasoned with (beat and keep aside) salt pepper cajun seasoning (optional) Cutlets

Ing:
12 med pototates boiled and mashed
1 tbsp lemon pepper
1 tbsp black pepper boil and mash the potatoes add the seasonings and keep it aside
2 small carrots shredded finely
4 spring onions green chopped
1/4 cup of fresh coriander chopped
1 tbsp mango powder
1 tsp cayenne
1 tbsp of paprika
2 tbsp butter
2 tbsp flour

Method: Once your potatoes are mashed and chicken is shredded, in a big pot add the butter and let it melt, then add the flour and cook it for a minute then add the cutlets ing in it accept for the potatoes, cook this for a bit to get rid of the raw taste of the veggies. Mix the cutlets ing, shredded chicken and potatoes, mix it really well, make sure to give it a taste test to make sure it is super tasty and it meets your pallet. Make in the desired shape, dip it in the egg mixture then the vermicelli mixture and deep fry until golden brown. This dish should be served right away so the vermacelli is nice and crispy, this pairs really well with my red chutney. The link to the red chutney is posted above in the description box.
Enjoy!