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Saturday, April 26, 2008

Cottage Cheese Patties Recipe

This recipe was given to me 18 years ago by the mother of a man I worked for. I used to do the administration work at a car repair workshop and one day the mother brought these into work. I was a bit sceptical at first but on tasting them I asked her for the recipe to make them at home. I don't make them very often but when I do, I really enjoy them. They are quite healthy so would make a great lunch with some salad or even served with afternoon tea.


250g tub cottage cheese with chives
4 - 5 weetbix crushed
sprinkle of garlic salt
pkt cream of onion or chicken soup
2 beaten eggs
fresh parsley - chopped
peanut oil - for frying


Mix all ingredients together in a large bowl. Roll into balls about the size of a large walnut and gently shallow fry in a large pan or wok. Remove with a slotted spoon and place on paper towels to drain off any excess oil.

Cajun Crumbed Chicken Fillets

I often love to do recipes that are very easy and simple to make. This is one of those recipes that you will make over and over once you have tried it. If I don't have much time then I often fall back on this tried and tested chicken recipe. I like to use thigh fillets rather than breasts as I find them more moist than using breasts. I use a mix of half cajun crumbs and half plain breadcrumbs for coating the chicken.


4 chicken thigh fillets (or breasts if preferred)
1 egg
cajun breadcrumbs (can buy already prepared or make your own using pkt breadcrumbs and cajun spice)
peanut oil for shallow frying


Slice chicken thinly, diagonally. Beat egg with fork. Dip chicken slices into this and then into the breadcrumbs. Heat enough oil in a large frypan or wok to half cover the chicken and place the chicken in this. I use a moderate heat on an electric wok. Oil should bubble gently around the chicken but not hot enough to burn it. After a couple of minutes, turn the chicken over to cook other side. Altogether it should only take about 5 - 6 minutes to cook. You don't want to dry the chicken out. Remove from pan and place on a plate, covered with paper towels to drain off excess oil. I usually take about 2 to 3 batches to cook chicken as you don't want the pan too crowded when cooking. I like to serve this with some nice green and yellow vegetables such as carrots, green beens or broccoli and a little onion mashed potato.