Ingredients:

Boned meat from 4 legs and 4 thighs of chicken (about 3 cups)
2 toast thickness slice of whole meal bread
6 rashers of lean bacon
2 eggs
4 peeled shallots
Juice of 2 lemons
80 grams (3 oz) of ground almonds
1 teaspoon of salt
4 teaspoons coriander seeds
6 cardamon pods
2 small birds-eye chili
2 teaspoon asafoetida powder (or 2 clove of garlic – crushed)
2 tablespoon olive oil

Preparation:

Grind all the spices together in a mortar and pestle.Shake the crushed spices through a sieve to remove the husks.Place in a mixing bowl. Place shallots and lemon juice in the blender and blend until quite mushy. Add the spices.

Trim fat off and roughly chop the chicken. Place in a food processor and using the pulse action – process to a mince like consistency. Don’t over process otherwise the fat spins out and the mixture becomes a paste. Break up the bread and process with the chicken until just combined. Put the chicken mixture in the bowl with the spice mix – break over the egg and mix everything until just combined. Form into patties Using BurgerMate.

Trim the rind off the bacon – as near as possible to 25 mms (1 inch) wide. Wrap the strip of bacon around the chicken patty as tightly as possible. Don’t worry about overlapping the bacon – it sticks together anyway. Preheat the oven to 180ºC. Put the olive oil into a heavy bottomed skillet and over a high heat, quickly sear the chicken burgers on each side.Transfer to an oven dish (line the bottom with baking powder) and bake the chicken burgers for 10 minutes.Turn and bake for another 10 minutes. Serve on top of the sweet potato cakes.