Make the homemade curry paste by adding shallots, garlic, lemongrass, green pepper, ginger, garam masala, turmeric and lime juice and zest to a mortar and finely grind until smooth.
If you don’t have a mortar you can also use a food processor. Season with salt to taste.
Knead the minced chicken, grated courgette, egg and spring onions in a mixing bowl and add your curry paste. Season to taste with salt. (Note that the mixture is quite wet).
Shape into 10 miniature burger patties and place in the fridge for 30 minutes to firm slightly.
Heat some oil in a frying pan and fry the mini burgers until lightly golden brown, cooked and crispy.
Serve with the naan bread, yoghurt, lime and fresh coriander.
Best enjoyed with Lowlander Non Alc I.P.A.
NON-ALC I.P.A.
Botanically brewed non-alcoholic I.P.A. with mango, cardamom & orange peels. Juicy & fresh with hints of citrus and balanced bitterness.
Type: I.P.A.
Balances light, spicy curries. Complements sweet & spicy Asian dishes.
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€19,99
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