Spiced Chicken and Carrot Patties with Yellow Split Pea Dahl
Spiced chicken and carrot patties
400g boneless skinless chicken thighs chopped
150g coarsely grated carrot
25g finely grated ginger
1 teaspoon garam masala
1 teaspoon cumin seeds
1 teaspoon smoked paprika
½ teaspoon salt
1 onion, finely chopped
1 clove garlic minced
Handful chopped coriander
1 egg
50g breadcrumbs
Oil for cooking
Chop the chicken in a food processor and mix in the carrot, ginger, spices, salt, onion, garlic, coriander, egg and breadcrumbs. Form into 12 balls and flatten.
Heat a couple of tablespoons of oil in a pan and cook the patties over medium heat for about 3 minutes each side or until cooked through – do this in two batches.
Yellow split pea dahl
200g yellow split peas
1 litre water
1 cinnamon stick, split
1 bay leaf
1 slice ginger
1 teaspoon turmeric
Place in a saucepan and bring to the boil and simmer for 45 minutes.
2 tablespoons oil
25g chopped ginger
1 teaspoon cumin seeds
1 teaspoon chopped red chilli
2 cloves garlic, minced
1 onion finely chopped
2 teaspoons garam masala
200g passata
Heat the oil in a pan and add the cumin seeds. When they pop add the ginger, chilli, garlic and onion. Cook until golden and add the garam masala. Cook for a minute and add the passata. Season with salt and cook for 5 minutes. Mix in to the yellow split peas.
150ml Greek style yoghurt
½ teaspoon smoked paprika
Place dahl in a bowl and swirl the yoghurt over.
Sprinkle over the smoked paprika.
