Pea, Parmesan and Feta + Fried Chicken and Mango Sliders
A creamy, pea and cheese slider and a crisp fried chicken and sweet mango slider served with caramelised onions and a garlicky yoghurt spread.
Ingredients
For the pea patty
- Makes 5 medium-sized patties
- 250 g fresh or frozen peas lightly steamed
- 30 g Parmesan cheese grated
- 50 g feta cheese crumbled
- 30 g whole almonds powdered
- 2-3 slices whole-wheat bread pulsed into crumbs
- 1 large egg
- 1 fat garlic cloves grated
- 2 tbsp onion grated
- 1 tsp freshly ground black pepper
- salt If required, the feta is quite salty
- Oil for frying
small-medium chicken thighs
- 5 small-medium chicken thighs de-boned
- 1 tsp red chilly powder cayenne
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 50 g all purpose flour
- 150 ml buttermilk
- Oil for frying
For the caramelised onions
- 500 g white or red onions thinly sliced
- 2 tbsp butter
- 2 tbsp olive oil
- 2-3 tbsp brown sugar
- 2 tbsp balsamic vinegar optional
For the yoghurt-garlic spread
- 300 g Greek yoghurt or hung yoghurt Hang about 600 g plain yoghurt in a muslin cloth placed in a sieve for 4-5 hours in the fridge. The result is a thick, creamy, spreadable yoghurt.
- 2 garlic cloves grated
- 1 1/2 tsp hot smoked paprika
- 1 tsp cumin powder
- 1/2 tsp red chilly powder
- 2 tsp extra virgin olive oil
- 1 tbsp honey
- 1 tsp salt
For the sliders
- 10 small whole-wheat buns
- 10 to mato slices
- 5 lettuce leaves
- 5 slices of mango from the cheeks of 3 ripe but firm mangoes
Instructions
To make the pea patty
- Roughly mash the peas - half of them should retain their shape( you don't want a homogeneous pea mash).
- Mix in all the ingredients well, except the oil and shape into 1.5 cm-thick patties. Place on a plate and chill for 20 minutes.
- Pour enough oil into a non-stick or cast iron pan to a height of 1 cm and heat till quite hot. Gently place the patties into the pan (2 at a time) and fry for 2 minutes on each side or until both sides are browned well and crisp. Drain on kitchen paper and keep warm in the oven while you fry the rest.
To make the fried chicken
- Marinate the chicken with the chilly powder, salt and pepper for a couple of hours in the fridge.
- Dredge the chicken in the flour, shake off the excess flour and dip the chicken in the buttermilk. Once again dredge in the flour, shake off the excess and place chicken on a plate in the fridge to chill for 20 minutes.
- Heat a couple of centimetres of oil in a pan on medium flame; drop a small piece of chicken in, if the oil must bubbles, it's ready. Fry the chicken for 2-3 minutes on each side till golden and crispy. Take care not to overcrowd the pan or the chicken will steam and will not crisp up. Drain on kitchen paper and keep warm in the oven.
To make the caramelised onions
- Heat olive oil and butter in a pan on a medium flame and throw in the onions. Fry the onions till transparent, then add the brown sugar and continue to cook on medium heat, till the onions give up all their moisture and slowly start becoming golden.
- Now add the balsamic vinegar if using. Either way, keep cooking and keep a close watch. when they turn a deep caramel in colour, they're done.
To make the yoghurt-garlic spread
- Mix all the ingredients into the yoghurt to make a thick, creamy spread. Season as desired.
To assemble sliders
- Heat a griddle and smear lightly with oil/butter. Lightly toast the 2 cut halves of the buns.
- For the Pea, Parmesan and Feta slider, spread the bottom half of the bun with the yoghurt spread and place a tomato slice with a pea patty on top, followed by the caramelised onions and lettuce. Smear the top half of the bun with the yoghurt spread and close the slider.
- For the Fried Chicken and Mango Slider, spread the bottom half of the bun with the yoghurt spread and place a tomato slice with fried chicken topped by a slice of mango and caramelised onions.Smear the top half of the bun with the yoghurt spread and close the slider.
Notes
Preparation time does not include marination and chilling time.