Chicken Tiki.

Tiki translates as patty in a few different Asian languages (definitely Punjabi and Hindi) and these chicken tikis are one of my holy grail recipes that I learnt from my mum. I always have a batch of them in the freezer because they’re so versatile - salads, wraps, burgers, throw them on a pizza, or even just a snack alone, you name it!

You will need (Makes 30):

• 1kg chicken mince

• 1 medium onion finely chopped (I blitzed mine in the food processor so they’re super fine)

• Small handful of coriander

• 1tbsp ginger and garlic paste

• 1/2 tsp white pepper

• 1/4tsp ground cinnamon

• Red chilli powder to taste

• 2tsp ground coriander

• 1tsp garam masala

• Salt to taste

• 2 slices of bread blitzed into breadcrumbs

Method

1. Add all your ingredients into a bowl and mix well until throughly combined.

2. Divide your mixture into tablespoon sized portions. It doesn’t matter if they’re not all exactly equal, it’s the thickness that will really impact the cooking times. Coat your hands in oil - this is really important to stop the mixture sticking to your hands. Shape into small patties around 1cm thick

3. Add to a dry pan on a medium heat and fry for 5-6mins on each side until fully cooked through. You won’t need oil in the pan because of the oil that was transferred from your hands but make sure you use a good non stick pan!

4. I enjoy serving mine as part of a spread with mint and coriander yoghurt and a squeeze of lime!