Indian-Spiced Chicken Patties With Cucumber Raita |
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Prep Time: 8 Minutes Cook Time: 10 Minutes |
Ready In: 18 Minutes Servings: 5 |
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Taken from Australian Food Ideas December 2006/January 2007. Recipe was originally submitted by Dominique Rizzo. Ingredients:
1 slice white bread |
750 g chicken breast fillets, fat trimmed, roughly chopped |
1/2 cup mint leaf, finely chopped |
1 1/2 teaspoons ground turmeric |
1 1/2 teaspoons smoked paprika |
1 1/2 teaspoons ground cumin |
1 1/2 teaspoons coriander seeds |
2 tablespoons oil |
1 lebanese cucumber |
1 cup greek yogurt |
1/4 cup flat leaf parsley, finely chopped |
1/4 cup mint leaf, finely chopped |
1 lemon, rind finely grated, juiced |
Directions:
1. Place bread in a food processor. Processs until breadcrumbs form. Add chicken, mint, turmeric, paprika, cumin and coriander seeds. Process until mixture comes together. Using 1/4 cup mixutre pet patty, make twelve 1cm thick patties.
2. Heat oil in a non-stick frying pan over medium-high heat. Cook patties, in batches, for 2-3 minutes each side or until cooked through. Transfer to a plate and cover with foil to keep warm.
3. Raita: - Best made for immediate use as per Jubes review.
4. Meanwhile, using a vegetable peeler, peel long, thin strips from cucumber. Place cucumber, yoghurt, parsley, mint, 1 teaspoon lemon rind and 1 tablespoon lemon juice in a bowl. Season with salt and pepper and stir to combine.
5. Serve patties with normal burger fixings, using Raita as the sauce.
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