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700g chicken mince 1 egg, beaten 60g al­monds, finely chopped 1 tsp fen­nel seeds, crushed Hi­malayan salt and black pep­per 2 tbsp co­conut oil, for fry­ing FOR THE SAUCE 1 cup cream ½ cup chicken stock ¼ tsp turmeric pow­der Hi­malayan salt and black pep­per 200g baby leeks, blanched 1 red chilli, chopped, to gar­nish 1 cup dou­ble cream yo­ghurt, to serve 1. Pre­heat the oven to 180˚C. Add the chicken mince, egg, al­monds and fen­nel to a bowl and sea­son well. Shape the mix­ture into 8 patties. Heat the co­conut oil in a pan and sauté the patties on both sides un­til they are golden. 2. For the sauce: Whisk the cream, chicken stock and turmeric, and sea­son. Grease a shal­low bak­ing dish, add the leeks, then the chicken patties and pour the cream sauce all over. Bake for 20–25 min­utes or un­til the patties are golden and cooked through. 3. To serve: Serve the patties hot, gar­nished with chopped chilli and dol­lops of dou­ble cream yo­ghurt.

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