Chicken Minced Meatballs with Mint Dip

Ingredients

• 500 g chicken breast fillet
• 2 slices toast bread
• 2 tbsp yogurt
• 1 Garlic clove
• 1 chili pepper
• 1 tbsp chopped coriander leaves
• 1 tsp freshly grated ginger
• 1 pinch turmeric
• 1 egg
• Salt
• bread crumbs
• sunflower oil (for frying)
• 2 flatbreads
• thin cucumber slice (ca. 150 g)
• 400 g yogurt
• 1 tbsp Lemon Juice
• 1 tbsp freshly chopped mint
• Salt
• Pepper (from the grinder)

Instructions

1. 1.

   Wash, pat dry and finely chop or feed the chicken breasts through a meat grinder. Crumble the toast slices and mix with the yogurt. Peel and finely mince the garlic clove; also finely mince the chili pepper. Combine both with coriander leaves, ginger, turmeric, egg, and the toast mixture into the minced chicken. Season with salt. If the mixture is too soft, fold in some white bread crumbs and shape about 16 small patties. Fry each side for 2–3 minutes in hot oil until golden brown.

2. 2.

   Either briefly reheat the flatbreads in the oven or fry them in a pan. Then cut into eight pieces. Mix yogurt with lemon juice and mint; season with salt and pepper.

3. 3.

   For serving, stick one cucumber slice on a toothpick onto each meatball and arrange on a bread slice. Serve the yogurt sauce in small bowls for dipping.