BUTTER CHICKEN CAKES WITH MANGO CHUTNEY
250 grams cooked chicken
1 x 250g packet of coconut rice ( or any pre cooked rice)
1/4 cup almond meal or plain flour
1 x 80 gram @thehartandsoul pouch of butter chicken sauce
3 tbs parsley or coriander
50g nuttelex (butter)
2/3 cup water
Finely chop the chicken and add to a bowl.
In a pan melt butter, add chicken + flour. Add butter chicken sauce and 2/3 cup water and stir until sauce thickens.
Cook rice as per packet instructions, add fresh herbs.
Roll mixture into balls and put on a preheated lined baking tray.Spray each one with cooking spray.
Cook for 20 minutes or until golden brown.
Serve with a mango or fruit chutney.