500g chicken thigh fillets, trimmed, cut into long strips, well chilled
1 medium red onion, peeled & cut into quarters
2 cloves garlic, peeled
1 cup parsley leaves
5 slices day old bread, torn into smaller pieces
3 strips lemon rind
½ cup prepared Tandoori paste*
2 tbs cornflour
freshly ground salt and pepper, to taste
2 tbs olive oil
juice of ½ lemon
4 soft bap buns, cut in half horizontally
cos lettuce leaves
½ avocado, sliced
2 Lebanese cucumbers, thinly sliced
½ cup mint leaves
Attach the coarse grinding plate to the food grinder and the stand mixer. Feed chicken into hopper, then turn mixer to speed 4 and push chicken down with stomper. Repeat with remaining chicken, onion, garlic, parsley, bread and lemon rind, grinding mixture into the mixing bowl.
Attach the flat beater to the stand mixer. Add eggs, about ¾ of the Tandoori paste and 2 tbs cornflour then season with freshly ground salt and pepper. Turn to speed 4 and mix for 2-3 minutes, or until mixture is well combined and a little sticky.
Place mixing bowl into refrigerator and allow mixture to chill for about 1 hour (to allow the mixture to firm and become easier to handle).
With wetted hands, form mixture into 6 large oval shaped patties (approx. 150g each). The mixture will be very soft so work gently and lightly.
Heat oil in a large frypan or flat barbeque plate and carefully place patties onto the heat. Brush with remaining Tandoori paste. Do not move the patties.
Cook for 3 minutes before gently turning over and then cook for a further 3 minutes. During the cooking time, sprinkle a little lemon juice over patties.
Toast buns. Spread buns with butter, top each with a patty and salad. Serve immediately.
- Tandoori paste is available in jars in the Asian food section of the supermarket. If desired, increase or decrease the amount to taste.