500g lean pork mince
1 red onion, grated
2 tbsp tandoori curry paste
coriander, small bunch, chopped
150ml pot natural yoghurt
2 tomatoes, chopped
4 spring onions, sliced
mini naans and crisp lettuce leaves to serve
Put the mince, onion, curry paste and half the coriander in a bowl, season and mix real well. Form into 4 burgers.
Chargrill for about 4-5 minutes each side until cooked through. Meanwhile mix the rest o the coriander with the yoghurt, tomatoes and spring onions. Serve the burgers with warm naan and the raita.
What mine looked like...
Once the mix was combined, this actually made 5 good-sized burgers. I didn't have the tandoori paste, but instead used dry tandoori seasoning with a splash of oil and yoghurt. The raita recipe looked great, and was again very simple. I chose to leave out the tomatoes and have them on the side as I didn't want the raita going watery, and I'm not than keen on raw tomatoes - its the texture not the flavour! Both husband and friend said they were very filling so no-one went hungry!
So, all in all, a successful week's cooking, thanks to Olive, which I'll review as a whole in my next blog!