Chicken Roulade

INGREDIENTS

1 kg chicken mince
1 onion, chopped
1 tablespoon chana flour
1 tablespoon ghee (Clarified butter)
Salt
Garlic flakes
Green masala
Dhana jeeru (cumin)

3-4 potatoes, mashed and seasoned

Sauce:
2 tablespoon tomato sauce
2 tablespoon Steers peri peri sauce or any other chutney/chilli sauce
1 tablespoon Worcester sauce
Aromat (a South African Spice)
Garlic flakes
1 tablespoon butter
Heat in microwave for 30 seconds or on stove top for a few minutes.

METHOD

Braise chana flour and ghee (Clarified butter) together to make a paste. Add it to mince and rest of the ingredients and mix well. Take 2 sheets of foil and and grease it well with oil. Layer mince mixture flat on the foil then lay mash on top and roll up. Put in a steamer for about an hour or alternatively in a dish placed in a water bath in the oven on 180 degrees. Unwrap and bake in oven for a few minutes. Layer sauce on top and sprinkle thinly sliced fried potato sticks on top.

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