Breakfast burger copycat: pork patties

I am sure you are all aware of what 'pork patties' im talking about of course usually comes in a muffin with a fried egg and cheese. You can of course use these how you want!
Make ahead: you could double or triple the recipe and once cooked, freeze them in between small layers of greaseproof stored in a box or sandwich bag for up to 3 months. just microwave until piping hot and you are ready to go!

You will need 500g of extra lean (less than 5% fat pork mince), 1 tsp dried sage, 1/2 tsp salt and a generous pinch of black and white pepper, 1/2 tsp baking powder mixed with 3 tbsp water. (the baking powder would be negligible)

Start by mixing the water mixture into the the pork, mixing thoroughly until the water is absorbed.
Sprinkle the salt and pepper over in an even layer then as you put the sage in, rub it between your fingers, it helps produce a stronger flavour.
Mix thoroughly and rest for 20 minutes.
Shape into whatever size you prefer (i prefer thinner patties so i can have 2 and layer egg, mushrooms or whatever the heck i want in it)
you can cook them however you want i prefer frying in a non stick pan with low cal spray or you can bake them if you are doing them in bathes at about 180 degrees C, for 10 minutes, flip them over and another 10.

Let them cool completely before freezing!
They will last 3 days in the fridge... (if you can help yourself!)

Chicken Dopiaza

This curry isn't exactly for the faint heart, lots of onion, garlic and a good kick of chilli, but is soothing and soul healing at the same time. This curry is especially brilliant if you have a cold as the garlic, ginger, onion and tumeric all contribute to a better immune system and tumeric is just an amazing spice although not much flavour has a large variety of medical properties! Enough warbling lets get on!

You will need: 4 large onions (2 quartered, 2 sliced)
1 large red and green bell pepper. (bite size chunks)
8 large boneless chicken thighs (skin and excess fat removed cut into bitesize pieces)
2 tsp grated ginger
3 large cloves of garlic
1 tbsp each of coriander and cumin seeds (lightly crushed)
1tsp tumeric
1 tsp chilli powder (or more if you like)
2 large tomatoes finely chopped
1tsp garam massala
1/2 tsp salt and pinch of white pepper
4 tbsp fat free yogurt (to finish the dish, but you can leave it out if you really want)

place the quartered onions, garlic and ginger into a food processor or mini chopper and blend till you get a paste.
meanwhile on a high heat stir fry the sliced onions and peppers until they char a little and the onions become sweeter. (remove to a plate)
on a medium heat stir fry the onion paste until it starts to turn golden brown.
Add in all the spices and stir cooking for 1 minute.
Add the chicken coating in the spice mix.
Add the tomatoes, pepper and salt and a little water, stir and cover letting cook for 20 minutes.
Uncover to let thicken. (this would be a perfect time to sort out your rice)
stir in the onion and bell pepper.
remove from the heat and stir through the yogurt.

This seems long winded but alternately.. you could brown the chicken, sliced onion and bell peppers together to get some colour and put it in a slow cooker, then you could stir fry the onion paste with the spices until it turns brown, add it to the slow cooker then add the tomatoes to the slow cooker, give it a stir and cook for 4 hours on high or 6-8 on low then stir through the yogurt before you serve.