Indian-spiced chicken patties

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1894

Serves 4

500g chicken mince

2 slices of white bread, torn, soaked in milk

1 small onion, finely chopped

3 green chillies, deseeded and finely chopped

1 tsp garam masala

1 egg

2 tbsp fresh coriander, finely chopped

6cm piece of fresh ginger, grated

Salt and black pepper

Plain flour, for dusting

Vegetable oil or ghee, for frying 

For the sauce:

300ml sour cream

½ tsp garam masala

1 tsp chilli powder

 To garnish:

2 green chillies, deseeded and finely chopped

2 tbsp fresh coriander, finely chopped

 

  1. In a bowl, combine the mince, soaked bread, onion, chillies, garam masala, dried egg, coriander, ginger and some seasoning. Mix until just combined.
  2. Divide into 16 equal parts and shape into round, flat cakes, dusting with a little flour if necessary.
  3. Heat one tablespoon of oil or ghee in a large pan and cook the kebabs for 4-5 minutes per side until browned, working in batches to avoid crowding the pan. Drain the kebabs on kitchen paper.
  4. In the same pan, combine the sour cream, garam masala and chilli powder. Carefully return the kebabs to the pan. Cover and cook over a low heat for 6-8 minutes, turning once in between. Taste the sauce and season if necessary.
  5. Remove from the heat and garnish with chopped green chillies and coriander. Serve with rice and/or naan.

 

Per serving:
481kcals, 30.3g fat (12.2g saturated), 10.1g carbs, 2.4g sugars, 40.2g protein, 0.9g fibre, 0.306g sodium