Purple/red cabbage, shredded – ½ cup, keep them soaked in vinegar for 10 to 15 minutes
Egg – 1
All-purpose flour – ½ cup
Cornflour – ¼ cup
Vegetable oil – 2 tbsp
Salt and black pepper to taste
Mustard sauce – as required
Softened butter – as required
Instructions
Roughly chop the chicken breast and put them into the food processor with the chopping blade. Add the garlic cloves, onion and paprika powder. Season with salt and pepper to taste. Process this mixture till the chicken breasts turn into mince and all ingredients are incorporated well creating a homogeneous mixture. Take it out in a bowl.
Crack and whisk the egg in a shallow bowl. Mix the all-purpose flour and cornflour in a dish and season with salt and pepper.
Heat the oil in a shallow non-stick frying pan.
Take about 2 tablespoons of chicken mince mixture and shape it into a cylinder of about 2 & ½ inches. Then lightly press it lengthwise to get a half of an inch of thickness. This is your hot dog filling.
Dip this chicken hot dog into the beaten egg. Take out and place on the flour mixture and coat all sides thoroughly.
Now carefully place it on the hot pan for frying. Fry it for 5 to 7 minutes each side until it turns golden brown. Take them out and put on a kitchen towel to absorb excess oil. Make approximately 6 hot dogs out of this chicken mince mixture.
Now take each hot dog bun at a time and cut it into half lengthwise. Apply softened butter on the cut side of both the pieces. Toast the buns on a hot pan until brown and crispy.
Place the bottom half of the bun on your cutting board. Arrange some torn lettuce leaves and shredded cabbage on it. Place 2 chicken hot dog filling. Spread some mustard sauce as per your liking. Cover the chicken hot dog with the top half of the bun.
Enjoy your cafe style chicken hot dog with some ketchup and potato chips!
Recipe by Flavor Quotient at http://www.flavorquotient.com/2015/07/chicken-hot-dog/