1kg chicken mince1 teaspoon salt OR Robertson's garlic salt1 teaspoon ground garlic ½ teaspoon white pepper½ teaspoon freshly ground black pepper1 teaspoon ground green chillies1 onion (grated & squeezed) 2 tablespoon oilChopped corianderChopped spring onions Kiri Cheese (cut into halved pieces, so it's a rectangle)
1. Mix all the ingredients together except the cheese.2. Bind well, place a spoon of mince in greased palm.3. Flatten mince and place cheese in the centre. 4. Fold mince over and shape into cutlet.5. Freeze till firm.6. Fry in shallow oil on medium heat till golden on either side.7. Drain on kitchen paper & serve with savoury dip.
INFO & TIPS
(Makes 3 1/2 - 4 dzn, depending on the size you make it)
a) I do not use store bought mince. I blend my own fillets so that the mince is not watery. If using store bought mince, if it was frozen or watery, it might not hold well. Suggestion is to drain it very well and add some fresh breadcrumbs.
b) If using a 108g box of kiri cheese that has 6 squares, I buy 3-4 boxes, as I divide each piece into half.