Chicken Patties with Ginger and Mango-Coriander Cream

Ingredients

• 500 g chicken breast fillet
• 2 slices toast bread
• 2 EL yogurt
• 1 Garlic clove
• 1 EL freshly grated ginger
• 1 tsp turmeric
• 1 egg
• Salt
• Cayenne pepper
• breadcrumbs (as needed)
• oil (for frying)
• 1 Mango
• 100 g mayonnaise
• 1 EL chopped coriander leaves
• Lemon juice
• coriander leaves (for garnish)

Instructions

1. 1.

   Wash the chicken breasts, pat dry and finely chop or feed through a meat grinder. Remove crusts from toast slices, crumble finely and mix with yogurt.

2. 2.

   Peel and finely chop the garlic clove. Add ginger, turmeric, coriander, egg and toast to the chicken mixture. Season with salt and cayenne pepper. If the mixture is too soft, fold in white bread crumbs and shape about 20 small patties. Fry each side for about 2 minutes in hot oil until golden brown.

3. 3.

   Peel the mango, cut flesh from the pit and dice small. Mix with mayonnaise and coriander leaves, season with lemon juice.

4. 4.

   Arrange the patties on plates, add a dollop of mayo on top and garnish with coriander.