For 6 Chicken Patties you will need :
700 g Chicken Mince
3 green chillies
1/2 bunch of fresh coriander
1 tsp curry powder
1 tsp jeera powder (cumin)
1 tsp dhania powder (coriander)
2 tsp ginger and garlic paste
2 + 1 tbspn psyllium husk
6 strips of mozzarella/cheddar cheese
Salt to taste
Blitz the onion, chillies and fresh dhania in a food processor until chopped.
Add mince, curry, cumin and coriander powders, crushed ginger and garlic paste, 2 tbspn psyllium husk and salt.
Blitz for 1 minute until you have a paste like consistency.
Take a handful of the mixture, make a ball, press in a strip of the cheese and mould again into a ball so that the cheese is in the middle.
Now press down and flatten into a patti.
Sprinkle psyllium husk over the patti and place on a tray lined with cling wrap.
Heat 3 tbspn of coconut oil and fry patti for about 4 minutes on each side.
Serve as a wrap using a lettuce leaf with sambals or sliced tomatoes.
Prepared, tried and tested by: Omi Nair