Indian Chicken Patties with Super Beet Salad & Raita

Steps

1. Bring a full kettle to the boil. Preheat BBQ, if using. Cook rice. Place rice, boiling water measure and a pinch of salt in a pot and bring to the boil with a lid on. Reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
2. Prep patties. In a bowl, combine chicken and Indian patty spices with 1/2 tsp salt and mix well. Divide mixture into 4 and shape into 1cm thick patties. Place in fridge to firm up.
3. Prep beet salad. Toss beetroot and carrot in a bowl with honey and a drizzle of olive oil and vinegar.
4. Cook patties. Heat a drizzle of oil in a fry-pan on medium heat. Cook patties for about 4 minutes each side, or until cooked through. Rest, covered. Alternatively, cook patties on BBQ.
5. Prep raita. Squeeze liquid from cucumber and discard. Combine cucumber in a bowl with yoghurt, mint and a pinch of salt.
6. Serve rice topped with patties, beet salad and raita.