Curry Chicken Rissoles - cooking recipe

Ingredients

2 None small red onions, 1 finely grated, 1 finely chopped
2 lb ground chicken
5.25 oz grated winter squash
3 tbsp fresh mint, coarsely chopped
2/3 cup fresh wholewheat breadcrumbs
5.25 oz frozen baby peas
1/3 cup mild korma curry paste
1/2 cup chickpea flour
2 None large tomatoes, finely chopped
1/2 cup fresh cilantro leaves, chopped
2 tbsp lemon juice
1/2 cup vegetable or peanut oil
24 None mini pappadums, cooked
16 oz basmati rice, cooked
3 None Persian cucumbers, thinly sliced
1/4 cup plain yogurt, to serve

Preparation

Combine finely grated onion, ground chicken, squash, mint, breadcrumbs, peas and curry paste. Shape into 24 rissoles, each using around 2 tbsp mixture. Lightly coat in chickpea flour then cover and chill for 15 mins.
For the salsa, combine remaining onion, tomatoes, cilantro and lemon juice. Cover with plastic wrap and chill.
Heat oil in a large nonstick frying pan over medium-low heat. Cook rissoles, in batches, for 2-3 mins per side, or until browned and cooked through.
Arrange pappadums on serving plates. Top each with rice, cucumbers, a rissole, yogurt and salsa. Serve with remaining salsa.