Chicken Kebab Patties

Ingredients:
1 medium onion
500g minced chicken/turkey
150g white breadcrumbs (gluten free)
1/2 tbsp finely chopped garlic
1/2 tbsp peeled, finely chopped ginger
1/2 tbsp finely chopped hot green chilli
1/2 tbsp ground coriander
1/2 tbsp ground cumin
1/4 tbsp garam masala
1 egg, lightly beaten
1 tsp salt
250ml olive oil
lime wedges to serve (optional)

Makes about 6 medium sized patties

Instructions:
Place onions in a blender, or use a stick blender, and process them to a puree. Mix them with all the ingredients except the oil and lime wedge to form a sticky 'dough'.
2. Using wet hands, shape into golf ball sized patties, then flatten each to about 5cm in diameters.
3. Pour the oil into a 25cm frying pan or wok. 
4. Fry about six kebabs at a time for 2-3 minutes on each side, or until a deep golden colour.
5. Remove from the pan with a slotted spoon and drain on kitchen paper. Serve hot, with lime wedges.

Taken from Madhur Jaffrey's Curry Nation