Homemade curry-spiced courgette burgers with chicken

Bites or Starter, serves 2

Fresh, spicy Indian flavours, accentuated by Lowlander 0.3% I.P.A.
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Ingredients

  • 3 shallots
  • 2 garlic cloves
  • 1 stalk of lemongrass, in pieces
  • 1 green pepper, without seeds
  • 1 piece of fresh ginger, peeled and grated
  • 1 tbsp garam masala
  • ½ tsp of turmeric
  • ½ lime, juice and zest
  • Salt
  • 250 gr chicken mince
  • ½ courgette, grated
  • 1 free-range egg
  • 3 spring onions, chopped
  • Oil
  • 2 tbsp yoghurt
  • 1 lime, in wedges
  • 1 tbsp fresh coriander, chopped
  • 2 naan breads

This is how you make it:

  1. Make the homemade curry paste by adding shallots, garlic, lemongrass, green pepper, ginger, garam masala, turmeric and lime juice and zest to a mortar and finely grind until smooth.
  2. If you don’t have a mortar you can also use a food processor. Season with salt to taste.
  3. Knead the minced chicken, grated courgette, egg and spring onions in a mixing bowl and add your curry paste. Season to taste with salt. (Note that the mixture is quite wet).
  4. Shape into 10 miniature burger patties and place in the fridge for 30 minutes to firm slightly.
  5. Heat some oil in a frying pan and fry the mini burgers until lightly golden brown, cooked and crispy.
  6. Serve with the naan bread, yoghurt, lime and fresh coriander.

Best enjoyed with Lowlander 0.3% I.P.A.