for the recipe Chicken Tikka Cake
|about 1||Leftover Chicken Tikka (8 pieces)|
|30 g||Chickpeas (boiled)|
|7 - 8 g||Flour|
|4 tbsp||Dr. Oetker FunFoods Mayonnaise Tandoori|
|2 tbsp||Olive Oil|
|15 - 20 g||Iceberg Lettuce & Spring Onions|
Take the leftover chicken tikkas in a mixing bowl and shred them with your hands.
Mash the boiled chickpeas & in case of leftover dishes, drain the water/gravy out of it before mashing. Add this to the shredded chicken tikkas
Now add ½ tbsp. of gram flour for binding and continue with mashing the mixture, then add 2tbsp of Mayonnaise Tandoori & mix it properly, this enhances the moistness in the mixture and adds juiciness to the tikka.
Heat a pan on griddle add about 2 tbsp olive oil, and apply little oil on your hands/palm & make the tikkis. Shallow fry them in the pan, turn it over repeatedly to evenly fry on both sides
For plating & serving take two leftover chapatis. Slit on one side from the centre so that it becomes easy to roll & warm them over the same pan to give it a very slightly crispy feel.
Use 1 tbsp of Mayonnaise Tandoori as a spread on the chapatis. Make a bed of lettuces on the chapati & roll it like a cone. Place the tikkas in the cone and add a tsp of Mayonnaise Tandoori in both the cones & sprinkle with finely shredded spring onion greens.
|Per serving / piece||Per 100 g / ml|