Spiced Chicken Burgers with Mango Chutney, Raita, and Onion Bhajis

SERVES: 6 YIELD: 6 BURGERS

INGREDIENTS

FOR THE MANGO CHUTNEY

1 Onion diced
1 tsp. Mustard seeds
75 g/5 Tbsp Sugar
100 mL/ 2/3 cup Vinegar
1 Whole chile
3 Cardamon pods
Piece ginger grated
3 tsp. Mustard powder
1 tsp. Tumeric
1 Mango, peeled and chopped into cubes
pinch Salt

FOR THE RAITA

170 g/6 oz Natural yoghurt
Juice of 1/2 lemon
1/2 tsp. Ground cumin
1/4 Cucumber diced
Small bunch mint, chopped
pinch Salt

FOR THE CHICKEN BURGER

3 Chicken breasts cut into chunks
1 tbsp. Tomato puree
2 tsp. Garlic powder
1 tsp. Ground cumin
2 tsp. Paprika
1 tsp. Ground corriander
1 tsp. Chili powder
Juice of 1/2 a lemon
3 Spring onions diced
1 Egg yolk
80 g/3 oz Bread crumbs
Salt and pepper
Small bunch fresh Corriander to serve
1 Red onion sliced to serve
6 Crusty bread rolls
oil to fry
Flour to coat

FOR THE ONION BHAJIS

2 Onions thinly sliced
2 Eggs
100 g/ 1/3 cup plain or gram flour
1 tsp. Ground corriander
1 tsp. Ground cumin
1 tsp. Garlic powder
1 tsp. Cumin seeds
1 tsp. Fennel seeds
1/2 tsp. Chili powder
pinch Salt
Oil to fry

INSTRUCTIONS

FOR THE MANGO CHUTNEY

In a pan add some oil and fry the onion until soft. Now add the mustard seeds cook until they start to pop and then add the vinegar, sugar, whole chili, cardamon, ginger and the other spices and cook on a gentle heat for 10 mins.

Now add the mango a pinch of salt and a little water stir and cook for about 30 to 40 mins until the mango has broken down and the consistency is thick you may need to add a splash more water to loosen up the chutney. Transfer to a bowl and leave to cool.

FOR THE RAITA

In a bowl mix together the yoghurt, lemon juice, cumin, salt, cucumber and mint set aside in the fridge until ready to use.

FOR THE BHAJIS

In a bowl make your batter whisk together the flour, salt and spices and then whisk in the eggs the batter will be quite thick, add the onions to the batter and coat well.

In a deep pan add the oil enough so your bhajis will be just covered and heat until a piece of bread frys when you drop it in about 325 degrees. Add a table spoon of the bhaji mixture at a time you will probably fit 4 or 5 in a pan fry until golden brown roughly 2 mins, remove with a slotted spoon and drain on kitchen paper.

FOR THE CHICKEN BURGER

In a bowl combine the chicken with the tomato puree and all the spices add a pinch of salt, make sure the chicken is well coated and leave in fridge to marinade for at least 30 mins.

After the 30 mins transfer the chicken to a food processor along with an egg yolk, spring onion, pinch of salt and lemon juice and blitz. Now add the breadcrumbs and fold them into the mixture.
Take a small handful of the mixture and form into a ball flatten down to form a burger shape and coat in flour place, on a plate and continue to shape the rest, stack the burgers up separating with a some greaseproof paper. Leave in the fridge for 10 mins to firm up slightly.

Preheat the oven to 180c/160 fan/350f. In a frying pan heat some oil, carefully fry the chicken burgers on each side until golden and then transfer to a lined baking tray and cook in the oven for about 15 mins.

Serve in a crusty bread roll with the mango chutney, raita, corriander, red onion and a side of bhajis.

From figsandpigs.com