- 1 heaped tsp cumin seeds
- 100g mushrooms
- 500g minced chicken
- 1 onion
- 2tsp grated root ginger
- 2tsp crushed garlic
- 1-2 green chillies, deseeded if you like, finely chopped
- 3tbsp chopped coriander leaves finely grated
- zest of 1 lime
- 2tsp garam masala
- vegetable oil, for frying
Toast the cumin seeds in a dry frying pan over a medium heat, stirring until they are fragrant and a shade darker. Grind to a powder in a pestle and mortar.
Blitz the mushrooms in a food processor. Combine all the ingredients, except the oil, in a bowl.
Cover and refrigerate for 30 minutes or so. Divide into 8 and form each into a burger shape. Shallow-fry over a medium heat in a frying pan or griddle. Or lightly brush with oil and grill. Turn halfway through cooking. Whichever method you use should take about 3 minutes each side. Check that they are thoroughly cooked by cutting into the middle – it should be white with no trace of pink. Serve in buns with salad and chutney.