Ingredients

Method

• 1 kg chicken mince
• 10 g dill, roughly chopped
• 10 g coriander, roughly chopped
• 1 T smoked paprika
• 3 cloves garlic, minced
• 2 T chicken seasoning
• 1 t fennel seeds
• 1 t cumin seeds
• 1 t ground coriander
• 1 round feta
• 80 g Woolworths preserved lemons in syrup, thinly sliced, plus ¼ cup syrup
• ¼ cup olive oil
• 75 g brown sugar
• 100 g plain yoghurt, for serving
For the green tahini:
• 10 g Italian parsley
• 10 g dill
• 10 g fresh coriander
• 2 T Woolworths tahini
• 2 T olive oil

Method

Ingredients

1. To make the patties, combine the chicken mince, dill, coriander, paprika, garlic, chicken seasoning, fennel, cumin and coriander and crumble in the feta.

2. Add half the preserved lemon and mix well using your hands. Shape into small patties. Heat a pan and add the olive oil. Fry the patties in batches until cooked through and browned on both sides.

3. In another pan, simmer the remaining preserved lemon, syrup and brown sugar to create a syrup. Toss the chicken patties in the lemon syrup until completely coated.

4. To make the green tahini, blitz the ingredients until smooth. Serve the patties warm with a dollop of yoghurt and the green tahini.

Cook's note: I love the versatility of chicken mince. It’s so often overlooked, but I pick some up whenever I see it. These patties are a total hit in lunchboxes, and you’ll want to dip everything in the green tahini.

Find more chicken recipes here.

Photographs: Toby Murphy
Food assistant: Emma Nkunzana