
Add the chicken hot dogs, garlic, fresh turmeric, Maggi cubes, eggs, garam masala, rosemary, red pepper, parsley, curry powder, thyme, and 1/2 tsp salt to a blender. Blend until thick and mostly smooth. Tear the fresh bread into small pieces so it can help bind the patties.

In a large bowl, combine the blended mixture with the cooked rice, torn bread, and sesame oil. Mix thoroughly until the rice is evenly coated and the mixture holds together when pressed.

Prepare the coating station. In one shallow bowl, stir together the flour, crushed cornflakes, paprika, and remaining salt. In a second shallow bowl, beat the eggs for dipping. Heat about 1/4 inch of oil in a skillet over medium heat until a pinch of flour sizzles when added.



Scoop about 1/4 cup of the rice mixture for each patty. Shape into compact patties about 1 inch thick, pressing firmly so they hold together. Dip each patty in beaten egg, coat with the flour-cornflake mixture, then place carefully in the hot oil.



Fry the patties for 1 1/2 to 2 minutes per side, or until deep golden brown and crisp. Transfer to a paper towel-lined plate and repeat with the remaining patties. Serve hot with ketchup, sriracha mayo, or your favorite dipping sauce.

