Today’s recipe is indispensible at home. The flavour and taste of this dish will surprise you since it’s so simple to put together yet so amazingly delicious. A dish you can prepare over the weekend and refrigerate, to cook up something quick for a weekday dinner. Fresh coriander mixed with heady spices does wonders to the taste.
I served these patties with corn tortillas and a mango salsa. But you can be creative and serve this with a bread and chutney of your choice. A variation would be to serve it inside pita pockets with a salad and mint chutney.
Here is the recipe:
Prep time: 10 minutes
Cooking time: 10 minutes
Ingredients for chicken patties:
400 gms – Chicken fillets, I used thigh fillets but you can use breast fillets too
Onion – 1, medium-sized, roughly chopped
Garlic – 3 pods
Ginger – 1 inch piece
Fresh Coriander leaves - 5-6 sprigs
Green chilli - 1
Coriander powder - 1 tsp
Garam masala - 1 tsp
Red chilli flakes - 1/2 tsp
Salt to taste
2 tbsp oil
Clean and wash the breasts filets. Now pat dry the pieces on kitchen paper until dry. Chop the filets into bite sized pieces. Now add the chicken pieces along with the other ingredients into a food processer and blitz together. Start by mincing the chicken pieces first, followed by the rest of the ingredients. The egg will help bind the mixture well and keep it moist.
Once the mixture has minced well together, take it out in a medium sized bowl. Smear some oil on your hands. Take a lemon-sized ball of the mixture and shape it into a neat patty. Follow this for the rest of the mixture. Now cling wrap the kebabs and let them rest in the refrigerator for 30 minutes. Alternatively, you could keep the minced mixture in the refrigerator for upto 3 days and make patties when needed.
Heat oil in a grill pan and cook the patties for atleast 8-10 minutes on medium heat. Flip the patties after 3-4 minutes so they brown evenly on both sides.
Serve hot along with salad and tortillas.
Recipe for Mango Salsa:
1 medium size mango, cut into small pieces
1/2 red onion, chopped fine
1/2 cucumber, de-seeded and chopped fine
1 tbsp fresh coriander, chopped fine
1 tbsp of lemon juice
1 tsp chaat masala
1 tsp cumin powder
1/2 green chili, chopped fine
salt to taste
Mix the mango, onion and cucumber in a salad bowl. Mix together the chaat masala, cumin powder, green chilli, fresh coriander and salt. Pour the dressing on top of the cut salad. Toss the salad with the dressing. Check for salt and adjust to taste and its ready to serve!