Spicy Chicken Patties

These are the equivalent of Shish Kebabs, but made with chicken mince. You can get chicken mince from supermarkets now (sometimes in the halal section). I get mine from the butcher and ask him to give me a mixture of chicken breast and thigh which adds more flavour. If you can’t get chicken mince, turkey mince works just as well.

Spicy Chicken Patties

Makes 12

500g chicken/turkey mince

3 cloves garlic

small thumb of ginger

1-2 green chillies finely chopped (de-seeded if you prefer)

1/2 tsp cumin seed

1 rounded tsp salt

1/2-1 red chilli finely chopped (de-seeded if you prefer)

2 spring onions finely chopped

Small handful of coriander finely chopped

1tsp Madras spice blend (you can buy our freshly ground Madras spice blend here)

1/2 tsp garam masala (you can buy our freshly ground garam masala house blend here)

1/2 tsp black pepper (you can buy our freshly ground pepper here)

2tblsp oil (flavourless such as sunflower)

Pre-heat the oven to 220C, 200C fan, Gas 7.

Put all of the ingredients into a large bowl, roll up your sleeves and mix together using your hands. Really squish everything between your fingers to make sure it’s all combined well.

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Divide into 12 equal portions and roll them into balls before putting them onto non stick baking paper on a tray.

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You ideally need to let the flavours develop and leave them for an hour before cooking (or overnight), but the patties are extremely sticky. To seal them, put them in a hot oven FOR JUST 5 MINUTES. No more. Take them straight out and leave them to cool down before placing the tray in the fridge (or transfer them to a lidded plastic box). They will just become slightly opaque and you will now be able to move them around.

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When you’re ready to cook the patties completely, you can either cook them on a barbecue, grill them, cook them on a griddle or oven bake them (200C, 180C, Gas 6) until cooked through. Cut one open and check that they are white all the way through to the middle.

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Either serve them whole, or chop into slices and serve with flat bread, salad, mint yogurt and some vibrant green, hot coriander chutney (blitz together a bunch of coriander, 15 leaves of mint, 2-5 green chillies, squeeze of lemon juice, salt and sugar to taste).

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