We used fresh naan bread, available in the fridge section of major supermarkets. You can replace with roti bread or crusty bread rolls. Uncooked patties can be made up to one day ahead.
2⁄3 cup Greek yoghurt
1 tblsp lemon juice
60g baby spinach leaves
2 Lebanese cucumbers (125g each), thinly sliced
1⁄2 cup thinly sliced fresh mint
250g packet fresh naan bread
1⁄3 cup mango chutney
500g chicken mince
1⁄4 cup korma curry paste
3 green spring onions, finely chopped
1 egg yolk
1⁄3 cup packaged dried breadcrumbs
Salt and pepper, to taste
To make patties, combine all ingredients in a large bowl. Divide into four equal portions. Shape portions into patties (9cm in diameter). Refrigerate, covered, for 30 minutes.
2 Heat an oiled, large, non-stick frying pan over a medium heat. Add patties. Cook for about 2 minutes on each side, or until browned. Cover with lid. Reduce heat to low. Cook for a further
3 minutes on each side, or until cooked through. Remove.
3 Meanwhile, whisk yoghurt and juice in a large bowl. Add spinach, cucumbers and mint. Season with salt and pepper. Toss.
4 Heat naan according to packet directions. Cut in half diagonally.
5 Spread chutney over naan. Top with patties and salad.