These patties are from an old New York Times recipe for Pakistani Seekh Kebabs. I first tasted them cold, at a picnic on the edge of a river after a hike with our friends. Our friends brought the patties as their picnic contribution, and they (the patties) were heavenly (though our friends are quite nice, too).
You could grill these, but you would miss out on the main reason to pan fry them in olive oil: the onions. As the patties cook, some of the onions fall out and turn golden brown in the olive oil. There is a battle at our house for those onion bits; their appeal cannot be underestimated.
So, hot or cold–all parts of these patties are delectable. We eat them with curried couscous (a bit of cross-cultural fusion) and the accompanying Cilantro Mint Chutney.
Pakistani Chicken Patties
2 lb. ground chicken (or turkey, or combination)
1 egg yolk
1 large onion, minced
4 garlic cloves, minced
2 tbsp. tomato paste
1 tsp. ground ginger
1 tsp. ground cumin
1 tsp. ground black pepper
1 tsp. garam masala
1 tsp. turmeric
¼ c. cilantro, leaves and stems–finely chopped (Note: if you are buying the cilantro in a bunch, you can use 1/3 for the patties 2/3 for the chutney)
2 teaspoons salt
Cilantro Mint Chutney
1 c. plain yogurt
1/4 c. mint leaves
1/2 c. cilantro, leaves and stems
1 tbsp. lemon juice (I’ve used 1/2 tbsp. vinegar in a pinch)
1/2 tsp. sugar
1. For patties, combine all ingredients in a large bowl, mix well. Heat olive oil in a heavy skillet, shape meat mixture into patties with a spoon, and cook the patties in batches until golden. Serve with couscous and Cilantro Mint Chutney.
2. For chutney, combine ingredients in a blender or a small food processor and process until smooth, scraping down sides of bowl once or twice. Refrigerate up to 2 days.