Ingredients
For the Chicken
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Large crumbed chicken breast schnitzel 10 x
For the Potato Cakes
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Water 1 l
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Cheese, cheddar 70 g
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Chives, chopped 10 g
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Eggs 2 x
For the Roasted Garlic Sauce
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Garlic, whole bulb 1 pc
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Water, hot 1 l
Preparation
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For the Chicken
- Fry the Chicken Schnitzels until golden. Remove from oil and keep hot.
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For the Potato Cakes
- Bring the water to the boil. Whisk in the KNORR Instant Mashed Potato Mix, remove from heat and allow to cool.
- Combine the cheese, chives and egg with the cooled potato and mix well. Mould into patties and cook in a large frying pan until golden in colour on both sides. Remove and keep hot.
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For the Roasted Garlic Sauce
- Slice through the centre of the whole garlic bulb exposing the centre of all the cloves. Add a little oil and bake until soft in a preheated oven (180 degree Celsius).
- Place the water into a large pot and add the KNORR Rich Brown Gravy. Bring to the boil while stirring continuously, reduce heat and simmer for an additional 2 minutes, squeeze out the garlic from the roasted bulb and mix well with the gravy.
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To Finish
- Place the potato cakes onto a plate and add the cooked Chicken Schnitzel. Pour over the garlic sauce.