This is one of those recipes that came together via the blessing of leftovers. I had some leftover onion/garlic/ginger puree, some leftover bolognese sauce, some leftover mashed potato – and masses of mint that has overgrown on our roof terrace. I can’t stand throwing food away, so came up with this dish, which worked so well I’ll start it from scratch next time.
For the curry
2 chicken breasts, chopped into chunks
1 tbsp sunflower or vegetable oil
8-10 tbsp onion/garlic/ginger puree (click here for how to make it)
2 big handfuls fresh mint leaves
2 big handfuls coriander leaves and stalks
1 tbsp garam masala
2 green chillies, deseeded and sliced into rings
1 tsp salt, to taste
2-3 tbsp double cream or natural Greek yoghurt
For the keema patties
3 medium-sized potatoes, peeled, boiled, mashed and allowed to cool
4 tbsp leftover bolognese mince meat mix (click here for recipe – or if you can just use mince that has been gently cooked in a little oil)
1 tsp hot curry powder
1 egg, beaten
300ml sunflower or vegetable oil
1. In a large frying pan, gently heat the oil and heat through the already cooked onion puree.
2. Put the mint and coriander in a food processor with a little water and whiz to a bright green slurry.
3. Add to the onion puree. Then add the garam masala, green chillies and salt. Cook through for approx. 10 mins.
4. Add the chicken and stir so that it is thoroughly coated. Add a little water if the sauce is too thick. Cook on a gentle simmer for 8-10 mins until the chicken is cooked through. Add a swirl of cream or yoghurt and stir through.
5. To make the patties, divide the mashed potato into 8 balls.
6. In the palm of your hand, flatten out each ball into a round disc. Mix the curry powder into the leftover mince.
7. Add a dollop of the mince mixture to the centre of 4 of the potato discs.
8. Top each dollop with another potato disc and seal shut with your fingers. Brush with beaten egg.
9. Heat the oil in a large frying pan and gently lower each potato pattie into it. Cook for 6-7 mins, constantly turning to avoid burning the egg coating.
10. When golden and crisp, remove and drain on kitchen paper. Serve the minty curry with the spicy keema patties.