Chicken Burgers

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Chicken Burgers - Cape Malay Cooking & Other Delights - Salwaa Smith Homemade, no preservatives. Make a batch and freeze it for when you have a braai or for when it's school holidays. You'll get approximately 18 burgers from a kilogram of chicken mince. [caption id="attachment_42801" align="aligncenter" width="604"]Chicken Kebabs Top Row Chicken Kebabs Top Row[/caption] Ingredients: 1kg fresh chicken mince 3 large onions, finely grated 1 Tbsp minced garlic 1 1/2 Tbsp minced ginger 1 Tbsp minced green chillies or to taste 1 heaped Tbsp jeera/cumin powder 2 tsp salt or to taste 1 bunch dhanya, finely chopped [caption id="attachment_42803" align="aligncenter" width="604"]Chicken Burgers Chicken Burgers[/caption] Mix all the ingredients together in a large mixing bowl. Cover and refrigerate overnight for the flavours to develop. Next day shape the mixture into burgers or use a burger shaper. Separate the burgers with round pieces of greaseproof paper, big enough to cover the whole burger. Freeze until needed. This mixture can also be used to make chicken kebabs. Pre-bake for about 6 minutes in the oven to hold the shape before putting the kebabs on the braai. Cook from frozen. [gallery type="thumbnails" size="medium" ids="42803,42800,42804,42802,42801"]   Click here for details of where to buy my Cape Malay & Other Delights Cookbook © Cape Malay Cooking & Other Delights  

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