In my previous posts I shared how to make your own Chicken Confit, the Nigerian Ayamase sauce and Pan Fried Chicken Pies. Using my leftovers for the aforementioned recipes, I made this quick lunch or dinner Chicken Cakes.
200g of crushed Potatoes
400g of shredded Chicken
2 tablespoonful of the Ayamase sauce
60g of Spring Onions
Salt was omitted from the recipe as the Ayamase sauce had enough salt. If you missed the aforementioned recipes you can find the recipe links below;
To make these amazing Ayamase infused Chicken cakes click the video link below;
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