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Box Patties in a metal tray with ketchup
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Box Patties with Chicken and White Sauce

Author Sarah Mir

Ingredients

  • 24 samosa wrappers or 12 egg roll wrappers
  • 2 tablespoons butter
  • 1 ½ cup milk
  • 3 tablespoons flour
  • ¾ cup shredded chicken cooked
  • ½ cup finely minced onion
  • ¼ cup corn
  • 2 tablespoons grated carrots
  • 2 minced green chillies
  • a grating small pinch of nutmeg
  • Salt
  • Pepper
  • Oil for pan frying
  • Additional flour and water to create a 'glue' for the wrappers

Instructions

  • * Put a 8-inch saucepan over medium heat and melt the butter
  • * Add in the flour, stirring so that the butter coats the flour as it darkens and takes on a nutty aroma
  • * Slowly add the milk whisking briskly to combine
  • * Once the milk is in add the remaining ingredients and stir frequently till the sauce becomes nice and thick.
  • *Check for seasoning - you want to make sure it is well seasoned
  • * Mix a tbsp of flour with two of water and stir well
  • * Lay a strip of the samosa wrapper down, put a dab of flour water in the middle and place another strip on top (like a plus sign). Place a dollop of the chicken mix in the centre and fold over to shut, sealing with additional flour and water.
  • * Once you are done then shallow fry them to golden brown crispness and serve hot.

Notes

  • instructions for how to make them with egg roll wrappers below, however those are not as make ahead friendly!