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…

In a large mixing bowl place the chicken mince, parmesan, prosciutto, bread crumbs, basil, mint, lemon zest and juice and mix to combine.

Using wet hands take heaped tablespoon amounts of the mince and shape into patties.

Heat a little olive oil in a non stick fry pan to medium-high heat.  Add the chicken cakes and fry 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 yoghurt dipping sauce place the yoghurt, lemon juice and mint leaves in a small bowl and stir to combine.

Serve the hot chicken cakes with a lovely dollop of the minty lemony yoghurt dipping sauce and a salad of ribboned zucchini and cherry tomatoes.

hot chicken cakes

adapted from Nigel Slater

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

METHOD

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.

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