- 500g chicken thigh fillets, trimmed, cut into long strips, well chilled
- 1 medium red onion, peeled & cut into quarters
- 2 cloves garlic, peeled
- 1 cup parsley leaves
- 5 slices day old bread, torn into smaller pieces
- 3 strips lemon rind
- 2 eggs
- ½ cup prepared Tandoori paste*
- 2 tbs cornflour
- freshly ground salt and pepper, to taste
- 2 tbs olive oil
- juice of ½ lemon
- To Serve
- 4 soft bap buns, cut in half horizontally
- cos lettuce leaves
- ½ avocado, sliced
- 2 Lebanese cucumbers, thinly sliced
- ½ cup mint leaves
- Attach the coarse grinding plate to the food grinder and the stand mixer. Feed chicken into hopper, then turn mixer to speed 4 and push chicken down with stomper. Repeat with remaining chicken, onion, garlic, parsley, bread and lemon rind, grinding mixture into the mixing bowl.
- Attach the flat beater to the stand mixer. Add eggs, about ¾ of the Tandoori paste and 2 tbs cornflour then season with freshly ground salt and pepper. Turn to speed 4 and mix for 2-3 minutes, or until mixture is well combined and a little sticky.
- Place mixing bowl into refrigerator and allow mixture to chill for about 1 hour (to allow the mixture to firm and become easier to handle).
- With wetted hands, form mixture into 6 large oval shaped patties (approx. 150g each). The mixture will be very soft so work gently and lightly.
- Heat oil in a large frypan or flat barbeque plate and carefully place patties onto the heat. Brush with remaining Tandoori paste. Do not move the patties.
- Cook for 3 minutes before gently turning over and then cook for a further 3 minutes. During the cooking time, sprinkle a little lemon juice over patties.
- Toast buns. Spread buns with butter, top each with a patty and salad. Serve immediately.
- Tandoori paste is available in jars in the Asian food section of the supermarket. If desired, increase or decrease the amount to taste.