Jamaican Chicken Patties Recipe

How to Make Jamaican Chicken Patties

1. Cook 1 lb boneless, skinless chicken breasts until cooked through. Let cool completely, then shred and finely chop.
2. Peel and dice 1 large sweet potato. Boil in salted water until tender (about 15-20 minutes). Drain well and mash.
3. Melt 2 tablespoons butter in a medium sauté pan over medium heat.
4. Add 1-2 scotch bonnet peppers (finely minced, adjust to your spice preference), 1 tablespoon grated fresh ginger, and sauté until fragrant (about 2 minutes).
5. Stir in 2 tablespoons curry powder and 1 teaspoon salt.
6. Add the shredded chicken and mashed sweet potato to the pan. Stir until thoroughly combined.
7. Stir in 1/4 cup chopped fresh parsley.
8. Remove from heat and let cool slightly until easy to handle. Shape the mixture into 8 small patties.
9. In a shallow dish, combine 1 cup all-purpose flour, 1/2 cup cornmeal, and 1/2 teaspoon cayenne pepper (or more, to taste).
10. Coat each patty thoroughly in the flour mixture.
11. Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat.
12. Carefully place the patties in the hot oil and fry for 3-4 minutes per side, or until golden brown and heated through.
13. Remove patties from skillet and place on a wire rack to drain excess oil.
14. Serve hot with your favorite sides, such as fried plantains or a tropical fruit salad.