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Chicken and Corn Rolls
Category : Chicken, Burgers and rolls
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Trim the bread slices and place under a wet cloth to let them become moist.
- Heat the oil for filling in a fry pan.
- Add onion and capsicum and saut� lightly.
- Add green chili and chicken mince.
- Cover and simmer till the chicken is cooked.
- Add corn kernels, cream and salt.
- Cook steadily till the liquid is evaporated.
- Divide the mixture into 4 or 5 parts.
- Place each part on one bread slice and roll up the bread into a cylinder shape.
- Coat the rolls with egg and roll in bread crumbs.
- Repeat the process to give a thick coating of bread crumbs.
- This will prevent the rolls from absorbing much oil during frying.
- Deep fry the rolls in hot oil till golden brown.
- Serve hot with chutney or ketchup.
Ingredients:
sandwich bread - 4 to 5 slices
egg - 1, lightly beaten
fresh bread crumbs to coat
oil to deep fry
sandwich bread - 4 to 5 slices
egg - 1, lightly beaten
fresh bread crumbs to coat
oil to deep fry
For Filling:
chicken mince - 250 gm
cooked sweet corn kernels - � cup
oil - 2 tbsp
onion - � cup, minced
capsicum - � cup, finely chopped
green chili - 1, finely chopped
black olives - few, optional
cream - 120 ml
salt to taste
RECIPES BY CHANDRI BHAT
