- 250g pork mince
- 1 shallot, very finely chopped
- some fresh coriander, chopped
- ¼ tsp hot cayenne pepper
- 1 tsp garam masala
- ½ tsp salt
- freshly ground black pepper
- groundnut oil for frying
Put all the ingredients (except oil) into a large bowl and mix well using your hands. Divide the mixture into 8 balls then flatten and shape into patties. Put on a plate, cover with cling film and chill for about an hour (or overnight).
When ready to cook, heat the oil in a non-stick frying pan and fry the patties until nicely browned on both sides and cooked through. You may have to do this in batches if your pan is not big enough. Keep the cooked ones warm in a low oven.
To serve, toast mini pitta breads, halve then split and pop a pattie in each. Make a dip of 1 tsp toasted cumin seeds and 150ml natural yogurt to have alongside. Goes well with a gin and tonic!