My morning, today was a bit special. Not only because it’s Valentine’s Day, but also because I came across Love of Zouqh, (taste in English). I came across a vegetarian friend who very casually started chatting to me about keema (mince meat). I was surprised! Wasn’t she the same person I was mentioning tips on how to eliminate egg wash in our Pinwheel Kachori recipe yesterday? On enquiring, I came to know that the love of her hubby leads her into trying out non veg cooking, for his sake, for him to devour, for him to savour. This my friends is the Love of Zouqh!! And hats off to you my darling!
Chicken croquets are a widely discussed, made and tried appetizer. Its simplicity is way beyond imagination and I always grope for this when I have no clue what to make as an appetizer for a zesty cocktail. Now here I have a fried version, but very simply you can bake or even microwave it. It’s a universal dish and it can be put in a curry as well. For curry, microwaving it is the best option as it would maintain its shape, while you cut down on the oil required for frying. Simple and tasty dish for all veggie friends of mine; who, want to make something special for their valentine’s non vegetarian taste buds, today.
Chicken Mince – 500 gms
Boiled egg – 1
2 medium onions finely chopped
1 tbsp ground ginger
Handful of Coriander leaves finely chopped
Couple of Green chilly finely chopped
1 raw egg
Oil for frying
Salt and pepper to taste
In a big bowl mash the boiled egg properly and mix the chicken mince, onions and ginger together. In this mix, add the coriander and green chillies as per taste. Though I am not too sure of how much coriander one wants, yet try to put in a little more. The smell of coriander with chicken goes very well. And in the absence of any masala (Indian spices), this flavour renders the dish a unique taste. Now add the raw egg in the mix, transforming it into a dry paste. Don’t make it too watery. If it happens then add some bread crumbs and/or rolled oats in it which will make it come together in a ball.
Now oil your palms slightly and shape the mince mix in small balls or flatten it like a kabab.
Spread the bread crumbs on a plate and dust the kebabs well with it. Once all the croquettes are dusted and done, refrigerate for at least 2 hrs before deep frying in hot oil till it browns from both sides.
This dish is very different from the normal chicken kababs or balls as it has no masala into it.
Serve hot with hung curd dip and a nice cocktail (blue lagoon!!!)