Preheat the oven to 180*.
Puree the chicken meat quickly to avoid it heating.
Peel and finely chop the onion, peel and finely chop the garlic.
Cut the chilli in half and remove the seed and chop finely.
Pick the leafs of the coriander and chop finely.
In a large mixing bowl add the minced chicken, coriander, chilli, garlic, onion, cumin, paprika, chilli powder and the eggs and mix until well combine.
Divide the mix into 6 equal portions and shape into oval patties.
Set in a fridge for 30 minutes.
Heat a large frying pan with the olive oil. When the oil is hot place the patties into the pan and cook until golden on a both sides.
Transfer the patties into a baking tray and cook for 10 minutes.
Transfer the patties onto the plate and serve with some flat breads.
«To add a deeper flavour you can serve this dish with finely sliced red onion. »