Chicken recipes

Frikkadels with minty tabbouleh

25 minutes

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Classic egg mayo on stacked toasts

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Open chicken croquette and coleslaw sandwich

10 minutes

Open chicken croquette and coleslaw sandwich

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

250 g chicken sausage
200 g breadcrumbs
sea salt and freshly ground black pepper
2 cups vegetable oil, for frying

For serving

1 loaf rye bread, sliced

For the coleslaw, combine:

1 small white cabbage, grated
1 small red cabbage, grated
2 carrots, grated
5 spring onions, sliced at a slant
2 T mayonnaise
sea salt and freshly ground black pepper, to taste

Method

Push the chicken mince out of the sausage skins and place it in a bowl. Add ¼ cup breadcrumbs to the mixture, then season to taste and roll into small, evenly sized balls between your palms.

Chill until firm. Heat the oil in a pan until very hot. Coat each ball with more breadcrumbs and fry until golden brown. Spoon the coleslaw onto slices of rye bread and top with the warm chicken croquettes. Serve immediately.
Cook’s notes: You can also freeze the chicken balls and warm them up when needed. They’re great served with a good spoonful of mash and peas, or as a party snack, with a choice of dips on the side.

TASTE’s take:
Jazz up a rye bread sandwich with moreish crumbed chicken balls and a fresh salad. These irresistible chicken morsels are also good served on their own, cold or warm.

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Open chicken croquette and coleslaw sandwich

Open chicken croquette and coleslaw sandwich

Ingredients

Method