A perfectly golden-brown chicken patty with a crispy, textured outer layer from breadcrumbs. The surface has an inviting crunch, while the inside remains juicy and tender, packed with flavorful minced chicken and aromatic herbs. Lightly seasoned with paprika, salt, and pepper, the patty has a warm, slightly smoky aroma. A side of fresh herbs adds a vibrant contrast, making it visually appealing. The background is softly blurred to focus on the delicious, well-cooked patty, emphasizing its mouthwatering texture and rich color.
Ingredients:
Chicken Keema (Minced Chicken) – 2 kg
Paprika – 1 tbsp (adjust as per taste)
Mirepoix (Diced onion, carrot, celery mix) – 1 cup
Chopped Herbs (Parsley, Thyme, or Coriander) – ¼ cup
Butter – 2 tbsp
Breadcrumbs – 1 cup (for binding)
Salt & Pepper – to taste
Egg Yolks – 3 (for binding)
Method:
1. Prepare the Mirepoix:
In a pan, melt butter over medium heat.
Add diced onion, carrot, and celery (mirepoix) and sauté until soft.
Let it cool before mixing with the chicken.
2. Mix the Chicken Mixture:
In a large bowl, combine chicken keema, sautéed mirepoix, paprika, chopped herbs, salt, and pepper.
Add breadcrumbs and egg yolks to bind the mixture.
Mix well until everything is evenly combined.
3. Shape the Patties:
Take approximately 120g of the mixture and shape it into round patties.
Ensure they are uniform in size for even cooking.
4. Cook the Patties:
Heat a pan with some butter or oil over medium heat.
Cook each patty for 4-5 minutes per side, or until golden brown and cooked through.
Alternatively, you can bake them at 180°C (350°F) for 20-25 minutes.
5. Serve:
Serve the patties in a burger bun, with salad, or as a side dish with dips.
