CULINARY Satisfy your taste buds with chicken potato cutlets
Chicken potato cutlets are widely enjoyed by all. These tasty and filling savoury treats are perfect to serve with bread or with a dipping sauce of choice. 250 grammes of cooked chicken breast 6 large potatoes, boiled and mashed 1 onion, finely chopped 1 teaspoon of oil 3 tablespoons of coriander, chopped 2 green chillies, chopped 1 teaspoon of ginger, finely grated 3 garlic cloves, finely grated 2 seasoning cubes 1 egg Breadcrumbs Oil for frying Shred the cooked chicken breast and set aside, then in a pan, heat the oil and fry onions until translucent, then add the ginger and garlic paste before adding the chicken. Then stir and set aside to cool. In a bowl, add the mashed potatoes, chicken mixture, coriander, chillies and seasoning cubes and mix well. With your hands, scoop equal amounts of the mixture, roll into a ball and flatten into shapes of patties. Beat the egg and dip the patties in the egg mixture and dip into the breadcrumbs. On medium heat, fry the cutlets until golden brown and crispy. Strain and serve while hot. This week, your favourite pick of the week has a lot to offer its readers. From the health implications of late night snacking to the harmattan season in full force, all you need to know about taking care of your skin in this dry weather.
On the cover this week we have Amina Yuguda, the 2017 winner of the BBC World News Komla Dumor Award. She speaks on her passion for journalism, achieving such a prestigious honour and a whole lot more. Read all about it inside.
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This drink is refreshing, tangy and full of Vitamin A. It is truly a delicious yet tasty drink for everyone to enjoy. 2 cups of diced carrots 2 cups of water ½ lemon 1 teaspoon of ginger Ice cubes
In a blender, combine all the ingredients, except for the ice and pulse, until smooth.
Strain the juice with a sieve and pour into cups. Serve over ice.
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