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Chicken Potato Kebab (Crispy Chicken & Potato Patties)

Chicken Potato Kebab

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 15 minutes
Servings: 5 person
Course: Appetizer, Ramadan Special, Snack
Cuisine: asian, Indian, pakistani
Ingredients Method Notes

Ingredients
  

Ingredients
  • 500 g Potatoes Boiled And Mashed
  • 250 g Boneless Chicken Minced
  • 1 Large Onion Finely Chopped
  • 1 Teaspoon Chili Flakes
  • ½ Teaspoon Red Chili Powder
  • ½ Teaspoon Garam Masala Powder
  • ½ Teaspoon Cumin Powder
  • 2 Tablespoons Breadcrumbs
  • Salt To Taste
  • 1 Egg Beaten (For Coating)
  • Oil For Shallow Frying

Method
 

  1. In a large bowl, combine mashed potatoes and minced chicken.
  2. Add chopped onion, chili flakes, red chili powder, garam masala, cumin powder, salt, and breadcrumbs.
  3. Mix everything well until the ingredients are evenly combined.
  4. Take small portions of the mixture and shape them into round or oval kebab patties.
  5. Dip each kebab lightly into the beaten egg for coating.
  6. Heat oil in a frying pan over medium heat.
  7. Place the kebabs in the pan and shallow fry for 3–4 minutes on each side until golden brown and crispy.
  8. Remove from the pan and place on paper towels to absorb excess oil.
  9. Serve hot with chutney or ketchup.

Notes

Tips for Kebabs

  • Drain potatoes well: Make sure mashed potatoes are not watery; otherwise the kebabs may break while frying.
  • Use breadcrumbs for binding: Breadcrumbs help the mixture hold its shape and add a crispy texture.
  • Cook on medium heat: This ensures the chicken cooks properly inside while the outside becomes crispy.
  • Chill the mixture: If the mixture feels soft, refrigerate it for 15–20 minutes before shaping the kebabs.
Flip gently: Turn the kebabs carefully while frying so they do not break.