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Spicy chicken burgers
Serves 4 Starters and mains
Ingredients
- 1 heaped tsp cumin seeds
- 100g mushrooms
- 500g minced chicken
- 1 onion
- 2tsp grated root ginger
- 2tsp crushed garlic
- 1-2 green chillies, deseeded if you like, finely chopped
- 3tbsp chopped coriander leaves finely grated
- zest of 1 lime
- 2tsp garam masala
- vegetable oil, for frying
To serve
- toasted wholemeal buns
- sliced tomatoes
- sliced onions
- lettuce
- tomato and ginger chutney (see recipe below)
Tomato and ginger chutney SERVES 4-6
- 3tbsp vegetable oil
- ½tsp asafoetida
- ½tsp chilli powder
- 5tbsp chopped root ginger
- 250g tomatoes, diced
- 1tbsp tomato purée
- 200g jaggery or brown sugar
- 2tsp mustard seeds
- 20 fresh curry leaves
- 5 dried red chillies, halved
Method
Toast the cumin seeds in a dry frying pan over a medium heat, stirring until they are fragrant and a shade darker. Grind to a powder in a pestle and mortar.
Blitz the mushrooms in a food processor. Combine all the ingredients, except the oil, in a bowl. Cover and refrigerate for 30 minutes or so. Divide into 8 and form each into a burger shape.
Shallow-fry over a medium heat in a frying pan or griddle. Or lightly brush with oil and grill. Turn halfway through cooking. Whichever method you use should take about 3 minutes each side. Check that they are thoroughly cooked by cutting into the middle – it should be white with no trace of pink. Serve in buns with the salad and chutney.
Instructions for Tomato and Ginger Chutney :
Heat 2tbsp of the oil in a pan and, when hot, add the asafoetida and chilli powder. Allow to sizzle, then add the ginger and cook for 2 minutes. Add the tomatoes and tomato purée and cook until the tomatoes begin to break down. Add the jaggery (or sugar) and 120ml of water and cook on a low heat for 10 minutes, or until mixture thickens.
Put the remaining oil into a frying pan over a high heat. When very hot, add the mustard seeds, curry leaves and dried chillies. Add to the chutney. Stir and add sea salt to taste.
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