Chicken Patty Sandwich

Chicken sandwich with easily available ingredients and cost effective

Breakfast should be fast, easy to make and nutritious. Getting hold of exotic items is difficult. This chicken sandwich makes use of scrap - pieces which generally will not go to any plate -  but will make a tasty wholesome meal.

Cooking unlike baking is no science and each ingredient can be adjusted to suit taste. I will give my recipe, if you adjust it please make sure to pass it on as comments and I would like to taste the modified version,

Serves 4

Bread slices 16 + 3 (White or brown. I prefer white)

Chicken scrap 400 gms (Wings, neck etc. Whatever is left after making the breasts boneless)

Garlic paste 1/2 tsp

Basil 1/2 tsp (Dry)

Red Chili 2
Fennel 1 tsp
Onions 2 medium

Potato 100 grams boiled (Around 2 medium. This will be a binding agent so do not overdo this)

Eggs 4 boiled

Salt to taste

Mozarella and Gouda Cheese (as required, try not to over indulge)

Bread Crumbs
Cut the edges of the 16 breads. Take the extra three breads and the edges and toast them very well. By very well I mean it should be dark brown but do not burn them. Even if it is slightly burnt it will be usable. Somewhat like this.

Now grind them coarsely.

Seasoning

Take the red chilis, fennel and the basil and dry roast them slightly. Crush to a fine powder.

Chicken

Thaw the chicken. Start boiling with enough water and salt. When boiling starts reduce the flame. You will see froth forming at the top. Spoon out the froth. Keep on doing this till the surface of the liquid is clear. Now pressure cook the chicken in the same water.

You can preserve this stock for making soups and gravies. I usually consume it within a day. 

Peel the chicken from the bones and grind it.

Do this just before making the patty. Pre-boiled chicken tends to develop a bad smell.

Onions

Roughly chop the onions. You now need to caramelize them. This is not the Mughlai "beresta" so do not deep fry it.

Heat oil in a wok (a wee bit more would help). Fry the onions covered over low flame till light brown and very soft.

Patty

Smash together potatoes, boiled eggs, the seasoning, chicken, salt and garlic paste. Make rectangular patties. Do not make them too thick, you do not want your jaws locked while eating the sandwich.

Cover with breadcrumbs and shallow fry. You may preserve it refrigerated before frying.

Nearly there

Take a buttered slice of bread. Shred some cheese on top (I said some). Put the patty. Place some caramelized onions on top of the patty. Shred some more cheese. Place another slice of bread.

You will notice I have not used any mayo. If you want to use mayo use a lettuce to keep it away from the patty.

Now toast the babies. Make sure you watch them while toasting. Eat it the way you like, halved or whole.