Ingredients
1kg Chicken mince
- 1000 g chicken mince
- 1 --- red onion
- 1 level teaspoon Red Chilli powder
- 1 level teaspoon paprika
- 1 level teaspoon fennel seeds
- 1/2 level teaspoon Finely ground Black Pepper
- 2 level teaspoons ground corriander
- 2 level teaspoons ground cumin
- 3 cloves of garlic
- 1 Sprig of Mint, (Approx 10 leaves)
- 3 Medium Red or Green Chillis, (Adjust to your taste)
- 1/2 bunch Each of Coriander and flat Leaf Parsley
- 3 Limes - Juice and zest of 1 for mix, 2 sliced for serving
- 1-2 level teaspoons salt, (More or less to your taste)
- 1/3 Cup Sunflower oil, For Frying
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- In the Thermy jug chop all herbs and spices together 15 Seconds Speed 5.
**It’s important to taste and adjust salt during this step.
Once the mixture is finely chopped add the Chicken mince.
Mix until all ingredients are well incorporated 30 seconds Speed 3.
Place the mixture into a bowl & cover with cling wrap and chill in the fridge for at least 30-45 minutes (this prevents the meat from sticking to your fingers while making the patties).
To Form Patties:
Once chilled, take a heaped tablespoon of meat mixture into the palm of your hand that has been lightly moistened with water.
Roll the mix to form a smooth ball, and then flatten the ball by pressing firmly between your palms.
Place on baking paper and continue until all patties have been formed.
To Fry:
In a heavy based frying pan heat the oil on medium high heat.
Once the oil gets hot lower heat to medium low and fry the patties for 4-5 minutes or until well done on each side.
Tip
Served with tomato onion and lettuce salad, flat bread and yoghurt or raita with a squeeze of lime these little patty type burgers are so mouth wateringly delicious just like an Indian kebab.
The mixture is also great to make an Indian Style Pizza topping if you have any leftover Butter Chicken sauce in the freezer.
And of course you can place the patties onto a burger bun with cheese and salad - Robyn Wellfare
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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