Recipe Description
This recipe was first published in Flavours magazine.
This recipe is best with
Recipe Ingredient
- For Filling:
- 2tbsp red palm oil
- 1/2 onion, minced
- 1 clove garlicminced
- 200g minced chicken
- 1 potatodiced
- 1tsp oyster sauce
- salt and pepper
- For The Bread:
- 8slices wholemeal bread
- margarine
- 8slices cheddar cheese
- palm oil
- 3 eggs
- 50ml milk
Instructions
- In a wok, heat oil and sauté onion and garlic until fragrant. Add chicken and potato, and stir fry. Add a little oyster sauce and season. Stir fry until potatoes are soft and the mixture is dry. Remove from heat; divide into 4 portions.
- Spread margarine on one face of the bread slices. Spread filling on margarine side, add cheese on top and cover with another slice of bread, margarine side down. Press the two slices together. Repeat to make four sets.
- Heat a saucepan greased with 1 tablespoon of oil. In a soup plate, beat eggs, add milk and season. Dip the filled sandwich in the egg mixture on both sides before placing on heated and oiled saucepan. Lightly press down and flip to cook the other side. Remove when both sides are golden brown. Fry the remaining sandwiches. Serve hot.
Hello, thanks so much for sharing this recipe. Just have a few questions. Can I substitute the palm oil for the filling and the bread with sunflower oil? In step 1, it says “Add a little waterm oyster sauce” — may I know what is ‘waterm’ please?
Hi Jacqueline, yes you can certainly replace the palm oil with the oil of your choice. As for the oyster sauce, thanks for the spotting the typo and we’ve corrected it. Happy Cooking! 🙂