FETA AND OLIVE CHICKEN CUTLETS
1 kg chicken mince
2 tsp salt
1 tsp black pepper
2 slices bread soaked in water and crumbled
2 tabs dry dhana
½ tsp ground jeeroo
Leon and herb seasoning
Fresh green dhana chopped
Spring onions chopped
Feta cheese cubed small
Green olives pitted and chopped.
Combine all ingredients except feta and olives Work with oiled palms as
mixture is very moist.
Pat on 1 hand ,place some feta and olive in the centre and mould into an
elongated kebab ,with filling in the centre.
No need to dip in egg as mixture is moist ,so dip directly into crumbs and
When needed ,place in a flat pyrex,drizzle with olive oil and bake on a very
hot oven 240 for 15 -20 mins...
Serve with lemon and chutneys of your choice...