- 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
1h 0minPreparation 1h 0minBaking/Cooking
8Recipe is created for
TM 5Please 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!
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.
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.
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
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.
Other users also liked...
- Dairy Free Chicken Stroganoff
- Pork Fritters
- Mexican Chicken Parmigiana
- Sweet Lamb Curry - Retro
- Left over roast pork Cannelloni
- Murgh makhani (Butter chicken)
- Variation Thermonat's chicken pie
- Variation Braised Pork Ribs Using Thermomix
- Snitzel crumb
- Shepherd’s Pie
- Number pork ribs
- Old Fashioned Apricot Chicken