for the recipe Chicken Tikka Cake
|about 1||Leftover Chicken Tikka (8 pieces)|
|30 g||Chickpeas (boiled)|
|7 - 8 g||Flour|
|4 tbsp||Dr. Oetker FunFoods Mayonnaise Tandoori|
|2 tbsp||Olive Oil|
|15 - 20 g||Iceberg Lettuce & Spring Onions|
Take the leftover chicken tikkas in a mixing bowl and shred them with your hands.
Mash the boiled chickpeas & in case of leftover dishes, drain the water/gravy out of it before mashing. Add this to the shredded chicken tikkas
Now add ½ tbsp. of gram flour for binding and continue with mashing the mixture, then add 2tbsp of Mayonnaise Tandoori & mix it properly, this enhances the moistness in the mixture and adds juiciness to the tikka.
Heat a pan on griddle add about 2 tbsp olive oil, and apply little oil on your hands/palm & make the tikkis. Shallow fry them in the pan, turn it over repeatedly to evenly fry on both sides
For plating & serving take two leftover chapatis. Slit on one side from the centre so that it becomes easy to roll & warm them over the same pan to give it a very slightly crispy feel.
Use 1 tbsp of Mayonnaise Tandoori as a spread on the chapatis. Make a bed of lettuces on the chapati & roll it like a cone. Place the tikkas in the cone and add a tsp of Mayonnaise Tandoori in both the cones & sprinkle with finely shredded spring onion greens.
|Per serving / piece||Per 100 g / ml|
|fat||15.16 g||20.48 g|
|carbohydrate||3.76 g||5.07 g|
|protein||0.94 g||1.26 g|
We need these cookies and similar technologies to enable the basic functions of our website. This includes, for example, saving these settings. This is strictly necessary so that you cannot switch this off.
To ensure that we can tailor our marketing campaigns to your needs, we collect how you come to our website and how you interact with our advertisements. This helps us to make not only our ads, but also our content even better for you. Our marketing partners also use this information for their own purposes, e.g. to personalise your account or profile on their platform.