Tag-Archive for » Yogurt «
This is a super simple chicken pattie/burger recipe, it can be made as large burgers for a main meal as listed, but it would also make great mini patties as a picky food for a party. The spice in the burgers is really nice and the flavour along with the moistness of the burgers is delicious in itself, but the creamy chutney just finishes them off nicely. I was unsure how the chutney with the yogurt would taste but it turned out really good. I used a mix of sweet mango along with a spicy hot mango chutney and we really enjoyed it. If you would like to read more reviews or see more photos of this recipe please click here.
Ingredients
800g Ground chicken
1 Cup fresh white breadcrumbs (I did not use any I did make mine with blendd whole breast so they held their shape well and would have been to dry with added breadcrumbs.)
2 Teaspoons ground cumin
2 Teaspoons ground coriander
1 Teaspoon ground ginger
1/2 Teaspoon garam masala (I used about 11/2 TSPS)
2 Tablespoons yoghurt
1 Tablespoon lemon juice
1 Clove garlic
1 Tablespoon parsley, finely chopped
Creamy Chutney
1/3 Cup mango chutney (I used a mix of sweet and spicy hot.)
2 Tablespoons yoghurt
Method
1. Place all burger ingredients in a large bowl and combine thoroughly.
2. Divide and shape into 6 patties.
3 .Refrigerate while you make creamy chutney.
4. Combine 1/3 cup mango chutney and 2 T yoghurt together, refrigerate until required.
5. Heat frypan or grill and brush lightly with oil.
6. Cook patties over medium-high heat for 6-7 minutes each side or until cooked through, turning only once.
Serve with Creamy Chutney either alone or with your favourite burger bun. We served ours over sweet potato chips coated in olive oil and cumin seeds and snow peas.
All photos taken by me unless otherwise stated.
This dish came together by accident and it was absolutely delicious, I have been experimenting again lately combining new ingredients and flavours.Some of them have been ok, but not a wow, and some have surprised me and my hubby has just raved through the entire meal. This dish is really good, Tuna is always yummy and it is such a healthy meal.
The Kumara (sweet potato) fritters were oh so yummy, the recipe below makes between 16 and 20 fritters depending on how big you dollop the mixture into the pan. It is the right amount if your making this for 6 but I was only making this for 4 so I had fritters left over, instead of throwing them out, I saved them and they were still great the next day. As they were already cooked I just heated a pan first, then added them and just cooked for a few minutes to re-warm it made for a great lunch.
Ingredients
4 Tuna steaks
80ml Olive oil
3 Teaspoons ginger, grated
2 Red chillies, seeded, chopped finely
2 Tablespoons lemongrass, chopped finely
Wasabi Drizzle
1 Cup dry white wine
3 Tablespoons brown sugar
80ml Cider vinegar
1 Tablespoon wasabi, I used powder (I say 1 as I did 11/2 and it was a bit to much for my hubby, I thought it was great so just adjust for personal taste, if I had my way I probably would have added 2 but my hubby can’t handle too much spice.)
180g Sour Cream
Kumara Ginger Fritters
1 Tablespoon olive oil
1 Onion, chopped finely
1 Medium zucchini, coarsely grated
2 Teaspoons ginger, grated
2 Teaspoons sweet chili sauce
2 Medium sized kumara (approx 400g), coarsely grated
1 Tablespoon coriander, finely chopped
2 Eggs, lightly beaten
3 Tablespoons flour
2 Tablespoons sesame seeds
oil for deep frying
Chili coriander yogurt
180g Natural yogurt
11/2 tablespoons coriander, finely chopped
3 Teaspoons sweet chili sauce
Method
1. In a large bowl combine oil, ginger, chili and lemongrass, add tuna. Cover and refrigerate at least 30 Min’s or until required.
2. Drain tuna over a small bowl, reserve marinade.
3. Either BBQ tuna or as it is winter where I am, I placed tuna on a wire rack in an oven proof dish and cooked under the grill about 4 inches from the heat, for about 3-4 Min’s a side.
Wasabi Drizzle
1. Combine wine, sugar and vinegar in a pan, heat until liquid just comes to the boil, turn down and simmer, uncovered, until reduced by half, cool slightly, stir in wasabi and sour cream.
Kumara Ginger Fritters
1. Heat oil in a pan, add onion, zucchini and ginger, cook until onion softens, stir in chili sauce.
2. Combine onion mixture, kumara, coriander, egg, flour and seeds in a large bowl
3. Heat oil for frying, add mixture in 1 tablespoon lots to oil, cook until browned on both sides and cooked through, drain on absorbent paper.
Chili Coriander Yogurt
1. Combine all the ingredients in a bowl, mix well.
To Serve: Place tuna on a plate and drizzle with wasabi sauce, arrange some salad greens on the plate top with fritters and dollop yogurt on the top of each fritter. I served 3 fritters per person but serve as many as you like.
All photo’s taken by me unless otherwise stated.
