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.

20160324_123212 20160324_124242

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

20160324_124708 20160324_124717

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.


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.


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).