Chicken and vegetable rolls

Method

• step 1

  Place potatoes in cold water and boil, once cooked, drain and place in pan over low heat and cook and allow any moisture to evaporate, then remove from heat, add the butter and mash

• step 2

  wash and place chicken in pan, add the bay leaf, blackpeppercorns, onion, ginger and stir well

• step 3

  Cover chicken with water, bring

• step 4

  to boil, then cover and simmer until it is cooked.

• step 5

  Strain chicken, save stock for a rice dish or maash daal.

• step 6

  When chicken is cool, shred by hand, add to potaotes and mix well

• step 7

  heat the olive oil in a frying pan, add the onions and fry until light brown

• step 8

  To the frying pan add the shredded cabbage, red pepper, peas, sweetcorn and grated cabbage and cook over a medium heat, don't over cook veg, there should still be abite to them. Add to potato and mix well

• step 9

  Then add the fresh coriander, green chillis, beaten egg, salt to taste, ground black pepper, cumin seeds, and ground coriander, to potato mix

• step 10

  Mix really well and allow to cool (you can pour the mix onto a large dish to cool quicker) before shaping mix into small ball and then into a sausage shape, keep bowl of water so you can put some on your palms, this will stop mix from sticking whilst you are making the rolls

• step 11

  Dip into plain flour, then beaten egg and then breadcrumbs, making sure you coat the ends too. Set aside on a plate and repeat with remaining mix. Deep fry in veg oil, make sure oil is hot or the rolls will start to fall apart in cold oil.

• step 12

  place on kitchen paper to drain and serve with mint and yoghurt sauce