Ingredients
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500g chicken mince
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70g (1 cup) fresh (made from day-old bread) breadcrumbs
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2 tablespoons mild curry paste
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Salt & freshly ground black pepper
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1 Lebanese cucumber
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1 carrot, peeled
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1/4 cup loosely packed fresh coriander leaves
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1 1/2 teaspoons ground turmeric
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1/2 teaspoon ground cumin
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130g (1/2 cup) skim natural yoghurt
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4 mixed grain bread rolls, split, toasted
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90g (1/4 cup) mango chutney
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1 cup watercress sprigs, washed, dried
Method
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1Combine the chicken, breadcrumbs and curry paste in a medium bowl. Season with salt and pepper. Divide the mixture into 4 portions and shape into 10cm patties.
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2Use a vegetable peeler to slice the cucumber and carrot lengthways into thin ribbons. Place in a bowl with the coriander and gently toss to combine. Set aside.
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3Heat a large non-stick frying pan over medium heat. Add the turmeric and cumin and cook, stirring, for 1 minute or until aromatic. Transfer to a small bowl. Add the yoghurt and stir to combine.
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4Cook the patties in the same pan for 3-4 minutes each side or until golden brown and cooked through. Remove from heat.
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5Divide bread-roll bases among serving plates and spread evenly with mango chutney. Top with watercress, patties and cucumber mixture. Add a dollop of yoghurt mixture and serve immediately with remaining bread-roll halves.
Source: taste.com.au
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