| Servings | serves |
Ingredients
- 650 grams Chicken Thigh Fillets minced
- ½ teaspoon Sea Salt Flakes
- ½ Red Onion very finely diced
- 1 Egg lightly beaten
- ½ cup Breadcrumbs
- 2 tablespoons Tandoori Paste
- ½ bunch Coriander Leaves chopped
- Olive Oil for greasing
- 4 Round Rolls halved
- 8 slices Cheddar Cheese
Yoghurt Mayo
- 1 tablespoon Yoghurt
- 3 tablespoons Mayonnaise
Herb and Chilli Salsa
- 2 Green Chilli finely chopped
- 3 Spring Onions finely sliced
- ¼ bunch Coriander Leaves chopped
- ¼ bunch Mint Leaves torn
- ¼ bunch Parsley Leaves chopped
- 1 teaspoon Turmeric Ground
- ½ Lemon Juiced
Ingredients
Yoghurt Mayo
Herb and Chilli Salsa
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Instructions
- To make yoghurt mayo, put yoghurt and mayonnaise in a small bowl and mix to combine. Set aside.
- Put chicken, salt, onion, egg, breadcrumbs, tandoori paste and coriander in a large bowl. Stir to combine.
- Preheat barbecue or char-grill pan to medium. Shape chicken mixture into 4 patties and brush each with a little oil. Cook for 3-4 minutes on each side or until cooked.
- Meanwhile, to make herb and chilli salsa, toss all salsa ingredients together in a small bowl.
- Top each roll base with 1 patty, 2 cheese slices, a little of the salsa, a dollop of yoghurt mayo and remaining roll halves. Serve immediately.
Recipe Notes
Chicken thigh mince is used for these patties because it has a little more flavour than regular chicken mince. Your butcher can mince chicken thighs for you, or for a leaner option, you can still use regular chicken mince. Serve leftover patties, from the fridge, with mango chutney
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