RECIPE COURTESY: FATIMA KASOOJEE

COURTESY: FATIMA KASOOJEE

Ingredients:
3 chicken fillets
3 potatoes
Ginger and garlic
White pepper

Six gun spice..its a Barbeque seasoning available at your supermarkets

Smoked Paprika
1 finely chopped green chilli
2 packets of Mexican chilli crisps
3 eggs
1 tsp of butter
Flour
Oil to fry

Method:

Chop up 3 cleaned chicken fillets into small cubes. Season with white pepper, six gun spice and add ginger and garlic paste and a single finely chopped green chilli. Add two tbspns of lemon juice. Do not add salt as the six gun spice contains salt. Add a little oil to the pan and cook until the meat turns white.  Boil 3 potatoes for mash. Once soft, mash and add a tsp of butter and white pepper. Mix mash and cooked chicken together and allow to cool. Whisk three eggs in a bowl and set aside. In another bowl, add a cup of flour. In a third bowl, finely crush two small packets of Simba Mexican chilli flavoured chips. To this bowl, add two tbspns of flour and some Mexican spice, smoked paprika or pepper if you want to take the heat up a notch. Do not add extra salt. Form mash and chicken into medium sized balls. Dip in plain  flour, then in egg and finally into Mexican chilli mixture. Set the resulting croquettes on a plate to cool down slightly and firm up. You may refrigerate or freeze at this stage. Add a shallow layer of oil to a non stick pan and fry the croquettes on a high to medium heat ensuring that they brown evenly all over. To serve, create your own dipping sauce or mix mayo and tomato sauce. Great for lunchboxes, snacks, light meals or tapas.