Chicken Hash Cakes

Chicken Hash Cakes

From   Mummy Ka Magic

Prep: 25 minutes

Cook: 20 minutes

Method: Easy

Course: Snack

Type: Fusion

Crisp hash cakes made with chicken and potatoes served with flavourful coriander sauce


  • Boneless chicken, boiled and chopped finely 1 cup
  • Potatoes, boiled, peeled and mashed 1 cup
  • Gherkin, finely chopped 1 tbsp
  • Onions, finely chopped 1 to 2 tbsps
  • Salt to taste
  • Black peppercorns, crushed ½ tsp
  • Red chilli powder ½ tsp
  • Coriander powder ½ tsp
  • Fresh coriander leaves, finely chopped 3 tbsps
  • Egg 1
  • Dried breadcrumbs 2 to 3 tbsps
  • Milk 1 cup
  • Refined flour 1 tbsp
  • Butter 1 tbsp
  • Oil to cook
  • Lemon juice 1 tsp
  • Fresh cream ½ tsp


  • 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.
  • 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.
  • Heat milk in a non-stick pan and let it boil for some time.
  • 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.
  • Add coriander leaves and mix well and take the pan off the heat.
  • 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.
  • Add lemon juice to the coriander sauce and mix well and transfer into a serving bowl.
  • Arrange the hash cakes on a serving platter and serve with the coriander sauce.