Chicken Patties & Mini Burger (Indian style)

This burger brings back so many memories of my time spent at mumbai . I was really young when i was first sent to mumbai on a project by my company  i had to travel all alone i knew no one had no contacts and was totally lost there the only positive side to this travel was my guest house in colaba where i met deepa my cook she used to prepare so many wonderful recipes which i have never tasted before i got to know a bit about mumbai street food during my stay. Pav bhaji was so famous every street had its own famous pav bhaji and vada pav center. deepa used to make wonderful chicken patties and chutney for me every weekends i totally miss her cooking i met her last year when i went back to mumbai on a short trip she prepared me these mini indian style burger which i loved and took her recipe and prepare it for my cousin when she visited me last week...you can serve chicken patties with chutney or prepare mini burgers everyone at home will love it for sure.

Ingredients:

500 Grams Mince Chicken

2 Boiled Potatoes 

1 Onion (finely chopped)

4 Green Chilies (finely chopped)

1 Tsp Chilly Powder

1 Tsp Garam Masala

1/2 Tsp Chat Masala

1 Beaten Egg

1 Cup Bread Crumbs

1 Tbsp Ginger & Garlic Paste

Fist Full Coriander leafs finely chopped

2 Packets Pav Buns

Salt to taste

Oil for frying.

Lets Prepare:

• Heat a wok with 2 tbsp oil fry the ginger garlic paste add the onions fry till transparent add the dry masala chilly powder, garam masala and chat masala fry a bit add the green chilies fry at bit.
• Add the chicken mince to the prepared masala fry add salt place a cover and allow the chicken to fry a bit on medium flame.
• Add 1/4 Cup water to the chicken cover and cook till chicken is well done.
• If the chicken has moisture but the flame on high and allow the moisture to evaporate. 
• Grate the potatoes remove the chicken from flame allow to cool and mix the potatoes add salt if needed mix well.
• I used a cutlet mould to prepare the patties.

• By taking a medium size meat ball i placed it in the cutlet mould to give it nice shap and prepared 10 patties.
• Dip the patty in the beaten egg and then roll it in bread crumbs.

• Cover and allow the patties to rest in the refrigerator for 1 hour before frying.
• Heat a pan on medium flame add 2 tsp oil and place the patties and fry till all sides turn golden brown  you can add oil while frying. serve hot with chutney and Enjoy...:)

For Chutney:

1/2 Onion

3 to 4 Green Chilies

2 Fist Full Coriander leafs

3 Pods Garlic

1/2 Tsp Cumin Seeds

Salt to taste

• Add all the ingredients together in a mix jar with little bit of water grind to a smooth paste and serve as a dip for and snack...:)

• To prepare Indian style burger watch my video demo...:)

Detail demo video in english....enjoy...:)

Fish Cutlet

Ingredients:

150 - 200 Grams Seer/Vanjaram Fish.

1 Large Boiled Potato

1 Large Onion (finely chopped)
3 Green Chillies (finely chopped)
Fist Full Mint & Coriander leafs (finely chopped)
1 Tbsp Ginger & Garlic Paste
1 Tbsp Garam Masala or Kitchen King Masala
1/4 Tsp Pepper Powder, Turmeric Powder & Cumin Powder
3 Tbsp Bread Crumbs
1 Egg
1 Tbsp Lime Juice
1 Tsp Pepper Powder
1/2 Cup Bread Crumbs
Salt to taste
6 Tbsp Oil

First Step:

• Heat a heavy bottom pan or wok add 2 cups water bring to boil add lime juice, salt and pepper powder add 1 tsp of oil and fish allow the fish to cook for 5 min.
• Allow the cooked fish to cool. Drain the excess water remove the skin and bones and reserve the flesh in a bowl.

Second Step:

• Heat a heavy bottom pan or wok add 2 tbsp oil fry the ginger and garlic paste add finely chopped onion fry till onion turns light pink in color add the dry ingredients garam masala, turmeric powder, cumin powder and the pepper powder fry till the raw flavor is gone.
• Add the chillies and fry a bit add boiled potato and cooked fish to the onion masala fry add salt as per taste.
• Add the bread crumbs, coriander and mint mix well and allow to cool.

Third Step:

• Beat the egg with a pinch of salt.
• Spread 1/4 cup  bread crumbs on a wide plate set aside.
• Using a cutlet mould add the fish filling to the mould and creat a cutlet dip in the egg and roll on bread crumbs and set the cutlet aside.
• Refrigerate the cutlets for 10 to 15 minutes before frying.

Fourth Step:

• Heat a pan add 1 1/2 tbsp of oil shallow fry the prepared cutlets gently turn the cutlets once it turn golden brown to one side. fry both sides and Serve Hot with ketchup or mint chutney...Enjoy...:)

Demo video in English...Enjoy...:)

Kheema cutlets (lamb mince cutlets with peas)

Kheema cutlets (lamb mince cutlets with peas)

Ingerdients:

500 grms Lamb mince

1 tsp of Chilly powder

1 tsp of Coriander powder

1 tsp of Garam masala

1/2 tsp of turmeric powder

1 1/2 tsp of Ginger garlic masala {please look in to the muttar kheema recipe for this ginger garlic masala}

1/2 Cup of bread crumbs

1 tsp of salt

1/2 Onion finely chopped

1/4 Cup peas

1 Cup boiled and mashed potatoes

3 Green chillies finely chopped

3 tbsp Coriander and mint finely chopped

!/2 Cup water

1 Egg

Oil for frying

Salt to taste

Preboil the kheema adding chilly powder,

turmeric powder, coriander powder, Garam masala, salt, ginger garlic paste adding 1/2 cup of water.

Mix the potatoes, onion, chilles, coriander and mint , peas and bread crumbs into the preboiled lamb mince and mix every thing throughly and form patties you can use any cutlet or cookie cutter to form shape refrigerate for 2 hours.

before frying the cutlets egg wash the cutlets and roll them in bread crumbs fry in oil and serve hot with ketchup or mint chutney.

Kheema cutlets are great for parties kids will love them try this recipe and enjoy...:)

I've also done a detail video recipe on you tube do view and post your comments and suggestions we would love to hear from you...:)