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Servings: 6

Ingredients

12 quails

13 cups cold water

2 large potatoes (any kind), peeled

1 tbsp crushed cayenne pepper

1 tbsp salt

1/2 cup chopped cilantro

1/3 cup plus 1 tbsp canned, ground tomatoes

1 egg, beaten

2 to 4 tbsp canola oil

Method

Place the quails and 8 cups of water in a large pot. Bring to a boil over high heat and boil for 5 minutes (do not overboil the quails or the meat will become tough). Drain the water and allow the quails to cool.

Combine the potatoes and remaining 5 cups of water in a separate pot. Bring to a boil over medium-high heat and boil for 45 minutes or until the potatoes are soft enough to mash. Drain the water and allow the potatoes to cool.

Wearing latex gloves, remove and discard the skin from the quails. Pull the quail meat off of the bones.

Discard the bones. Finely chop the quail meat. Mash the potatoes.

In a large mixing bowl, combine the chopped quail meat, mashed potatoes, cayenne, salt, cilantro, tomatoes and egg. Form the mixture into patties that are 2 inches in diameter and ½-inch thick.

Heat a non-stick frying pan over medium-high heat. Add 1 teaspoon of canola oil, let oil get hot, then pan-fry 2 to 4 cakes on one side for 2 to 3 minutes, or until cakes sizzle and become lightly crisped (add more oil if the cakes begin sticking to the pan). Turn the cakes over and cook for another 2 to 3 minutes. Remember that the ingredients have already been cooked, so cook the cakes just until they are hot on the inside and crispy on the outside. Repeat, adding 1 teaspoon of oil for every 2 to 4 cakes.

To serve, place 2 quail cakes on each plate alongside chutney and naan bread.

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