CHICKEN TIKKA TIKKIS

Do you like to throw away left overs ? Does your family eat left overs without a fuss? Well if they do, you can always “recyle” your left over food. Todays recipe is “chicken tikka recycled”, wether its left over from a restaurant (you can always have it packed) or homemade. It is such a pity to waste food, with so many people who go hungry. These chicken tikka tikkis (tikkis are basically flattened croquets) are delicious, easy to make and light.
You can make these tikkis with any left overs like kababs, or paneer tikka etc etc.
INGREDIENTS :
2 cups of shredded chicken tikka ( i used my magic bullet to just grind it)
2 cups of boiled and mashed potatoes
1 egg beaten
salt to taste and red chilli powder as needed
2 tablespoons of chopped coriander leaves
1 tablespoon of chopped mint leaves
1 teaspoon of Nitu Didi no color added tandoori spice powder
1 tablespoon of lemon juice
Breadcrumbs as needed
Oil to shallow fry
METHOD:
Mix the shredded tikka with the boiled potatoes and add all the other ingredients. If the mixture is too soggy just add some breadcrumbs so you can get a mixture that you can shape into balls. Do not add too much breadcrumbs or else your tikkis will not taste nice. Divide the mixture into small balls and then flatten them with your palm to make a “tikki” Coat slightly with breadcrumbs . Heat a non stick frying pan with a little oil, spread the oil and shallow fry your tikkis till golden on one side. Flip and fry them on the other side. Sprinkle with chaat masala and serve hot with the chutney of your choice. I served it with my red chutney.
NITU DIDI TIP:
If your potatoes are not the sticky type then avoid the breadcrumbs in the mixture. I like the texture of a soft tikki with a crispy outer layer. You can also avoid the egg if there is any allergy to that and proceed using breadcrumbs or gluten free breadcrumbs. I do not like adding cornstarch as the texture changes a lot.