Bateta Champ/ Stuffed Potato Cutlets

These are traditionally deep fried but this recipe reduces the calories by baking or using the T-Fal Actifry like I like to use.

Ingredients:
2 pounds of extra lean ground chicken
4 instant mashed potato packets (I used Honest Earth Creamy Mash)
3 eggs
4.5 cups water
1 tsp of garlic
1 tsp of ginger
1 tsp of salt
3 tablepoon of lemon juice
0.5 tsp of cinnamon powder
0.5 cup of chopped, fresh cilantro
1 medium size onion, chopped
black pepper to taste
1.5 cups of sticklings rice bread crumbs (regular breadcrumbs would work too)
0.5 cup of extra virgin olive oil

1) Make the mashed potatoes according to instructions on the packet. I added water not milk to make mine and no butter.

2) Put ground chicken in a saucepan and saute until it's cooked. I added a bit of water so that it didn't stick to the pan. Add salt, pepper, ginger and garlic to the pan while it's being sauteed.
3) Remove from stove and add lemon juice. Let it cool.
4) Chop Cilantro and onion.
5) Once chicken has cooled, add the chopped cilantro, onion, cinnamon and mix well.
6) Whisk the eggs and add 1 tablespoon of water to the mixture. Set aside.

7) To stuff, take a handful of potato mixture and pat it flat, creating a base for the chicken filling.
8) Add about 1.5 tablespoon of the chicken mixture and add it to the potato base.

9) Cover it with another pat of potato mixture.
10) Turn up the sides and seal into a patti.

11) Dip the patti into breadcrumbs mixture and cover lightly.
12) Then dip into the egg mixture and back into the breadcrumbs.
13) Put each patti into the T-Fal Actifry and drizzle a little oil onto each patti.
14) Start Actifry and when you see the patti's turning a golden brown you know these are done.
TIP: If you are baking these then put them on a non stick baking sheet and bake for about 20-25 mins until golden brown on 400 degrees F.
15) Remove and let cool.
16) Serve with lemon slices and enjoy!

Makes approx 30
Calories for one: 161, Carbs: 8g, Fat: 8g, Protein: 8g, Sodium: 184g