SPICY CHICKEN BURGERS

SPICY CHICKEN BURGERS

Serves 4

Syn Free

1 heaped teaspoon of cumin seeds
100g mushrooms
500g minced chicken
1 onion, grated
2 tsp. grated ginger
2 tsp. crushed garlic
1-2 green chillies, deseeded if you like and finely chopped
Finely grated zest of 1 lime
2 tsp. garam masala

Put the cumin seeds in a dry frying pan over a medium heat and stir until they are fragrant and have turned a shade darker. Tip into a mortar and grind to a powder with the pestle. Alternatively, use ground cumin.
Blitz the mushrooms in a food processor. Put all the ingredients into a mixing bowl. Knead well and combine thoroughly.
Cover and refrigerate for 30 minutes or so.
Divide into eight portions and form each into a burger shape.
Spray each burger on both sides with Frylight and place on a rack under a hot grill.

Turn halfway through cooking. Should take about 3-4 minutes each side. Check they are thoroughly cooked by cutting into them. There should be no pink left inside the burgers at all.