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Katles Poule (Mauritian Chicken Cutlets)
Katles Poule is made of minced chicken, flavoured with a variety of aromatic spices and herbs, and coated in crispy breadcrumbs.
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Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course
Side Dish, Snack
Cuisine
Mauritian
Servings
12
patties
Calories
150
kcal
Ingredients
500
g
chicken
minced
3
tbsp
coriander
leaves only
2
tbsp
mint
leaves only
¼
tsp
ginger
grated
¼
tsp
garlic
minced
1
brown onion
medium, diced
1
green chilli
1
tsp
cumin powder
¼
tsp
clove powder
¼
tsp
cinnamon powder
1
tbsp
shallot
diced
For the coating
1
egg
beaten
salt
to taste
pepper
to taste
bread crumbs
rice bran oil
or other neutral oil for frying
Complete Recipe Steps
In a mixing bowl, combine the minced chicken, coriander, mint, ginger, garlic, onion, green chilli, cumin powder, clove powder, cinnamon powder, and shallot (if using). Mix well.
500 g chicken,
3 tbsp coriander,
2 tbsp mint,
¼ tsp ginger,
¼ tsp garlic,
1 brown onion,
1 green chilli,
1 tsp cumin powder,
¼ tsp clove powder,
¼ tsp cinnamon powder,
1 tbsp shallot
Divide the mixture into 12 equal portions and roll each portion into a ball shape. Flatten slightly to form a patty.
Place the lightly beaten egg in a large flat plate and season with salt and pepper.
1 egg,
salt,
pepper
On another flat plate, spread the breadcrumbs.
bread crumbs
Heat a small amount of oil in a frying pan.
rice bran oil
Take a chicken patty and coat it in the beaten egg, then coat it in breadcrumbs.
Fry the patty in the hot oil until well cooked and the outside is slightly brown.
Repeat the process for the remaining patties.
Serve hot with tomato or chilli sauce.
Notes
You can use fresh or dried breadcrumbs for this recipe. Fresh breadcrumbs will give a crispier texture to the coating.
If you don't have shallots, you can simply add another half an onion to the recipe.
You can adjust the amount of green chilli to your liking. If you prefer a milder flavour, you can omit the chilli altogether.
To make the patties ahead of time, you can refrigerate them for up to 24 hours or freeze them for up to 3 months.
If you're using frozen patties, make sure to thaw them completely before frying.
Keyword
Gajak, Gato Delwil