Served with a chive and yoghurt dip with a green salad.
Get 10 chicken wings remove the drummet from the wing.
In a pot steam the drummet for 10 min with chilli powder, ginger and garlic, 1 cardamom pod and 1 cinnamon stick. Drain and set aside to cool completely.
In a bowl take a cup and a Half of almond flour add 1tsp of the following:
Mixed dry herbs
Now add salt and black pepper to taste along with half a tsp of white pepper. Mix well
In another bowl crack one egg add some milk and beat.
Take a drummet add to the egg mixture then the flour mixture.
I double dip so repeat the process so I don’t waste the almond mixture.
Just drizzle the pan with a tablespoon and a half then place in an oven at 180 degrees and bake until golden and crispy.
Sweet Potatoe cakes:
I had left over chicken curry. I had two thigh pieces left which I shredded and added to a bowl.
In a 180 degree oven I baked 3 sweet potatoes until soft.
Then scoop the flesh into a bowl.
Add 1/2 a tsp of masala salt and pepper to taste, 2 chopped up spring onion, 4 Tblsp coriander and salt and pepper to taste.
Mix this well and add the chicken and mix. Shape into quite think circles. I use 1/3 measuring cup to shape. Just scoop the mixture into the measuring cup then tap out onto a tray.
You must let it firm up in the fridge for 1 and a half hours to firm up.
Then heat some olive oil in a pan and place the cakes don’t turn immediately let the sweet potato cakes get a crust then turn. If you turn it too quickly it would break.
Don’t over fill the pan either.
10 chicken wings
2 tsp smoked paprika
1tsp ginger and garlic
3 Tblsp olive oil
Salt and pepper to taste
Mix well and Bake until slightly browned.
Do give these a go it was really delicious
Prepared, tried and tested by: Neerasha Singh