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.