Box patties are a great snack for ramadan and I noticed even after ramadan my kids were asking for them so I made an extra large batch and I freeze them for when hunger strikes and when I even have guests over. Entertaining is my thing. Good food is everything! These Chicken box patties were a huge hit and freeze well for later.
Preparation Time 30 minutes
Cook Time 30 minutes
Yields 12 large box patties / 18 medium sized ones
Ingredients
300 grams Chicken breasts
1/2 teaspoon Salt
1/2 teaspoon Black pepper
30 Samosa sheets approx
Flour and water slurry
1 teaspoon Garlic paste
1 teaspoon Ginger paste
2 Eggs
2 cups bread crumbs
Oil- for deep frying
Filling
3 tablespoons oil
1/2 onion- chopped
1 green capsicum- chopped
1/2 teaspoon chilli flakes
1/4 teaspoon oregano
1/4 teaspoon paprika
1/2 cup cheese- grated
Sauce
1 1/2 tablespoons butter
4 tablespoons flour
2 cups milk
Salt and pepper - to taste
Instructions
Thaw the Samosa sheets.
Make the white sauce by melting the butter in a saucepan. Add the floured whisk it. Cook on low heat until a nutty smell arises. Slowly add 2 cups warm milk. Whisk the whole time until smooth.
Add paprika, salt, pepper, oregano and chilli flakes. Mix through and cook on low for 2-3 minutes until slightly thickened.
Set it aside and let’s get on with the filling. Heat oil in a pan on a medium heat. Add the chicken and fry until the colour changes. Add the onion and green pepper. Sauté for 2-3 minutes. Add the garlic and ginger paste, salt and pepper.
Remove from the heat and pour the chicken into the white sauce. Cook on a low heat until the sauce is thickened and the sauce coats the chicken. Remove from the heat and pour into a bowl/ container.
Allow the mixture to cool for 5-10 minutes. Add the grated cheese to and mix through once more. Allow it to cool to room temperature.
For the slurry: combine 1 tablespoon flour and add enough water to make a thin slurry. Set it aside.
Let’s assemble the box patties, lay one sheet horizontally and brush the middle with slurry. Now lay another of the sheets vertically. Add some filling to the middle of the cross. Fold up the box patties, beginning with the horizontal strip, as you fold, brush the top with the slurry. Then fold again. You will end up with a box shape. Set them aside and continue with the rest of the mixture.
Beat some eggs and then dip the box patties in the egg wash and cover in breadcrumbs. Lay them in a single layer on a tray.
Either freeze them for 3 months or you can fry them immediately.
To fry: Heat 1 inch oil in a pan and heat to 170c. Fry each side for 5-6 minutes until golden brown and crispy. Serve with your favourite sauce.
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