2 tblsps vegetable oil
1 large carrot, peeled, shredded
1 large Lebanese cucumber, shredded
2/3 cup fresh coriander leaves
8 baby cos lettuce leaves, trimmed, washed
Sweet chilli sauce, to serve
500g chicken mince
1/3 cup packaged dried breadcrumbs
1/3 cup chopped fresh coriander
3 green spring onions, finely chopped
1 tblsp Thai red curry paste
1 tblsp finely grated fresh ginger
1 tblsp fish sauce
To make patties, combine all ingredients in a large bowl. Mix well. Divide into four equal portions. Shape into 8cm round patties. Refrigerate, covered, for 30 minutes.
Heat oil in a large, non-stick frying pan over a medium heat. Add patties. Cover with lid. Cook for about 6 minutes on each side, or until cooked through. Remove.
Meanwhile, combine carrot, cucumber and coriander in a medium bowl.
Place a patty on two lettuce leaves. Drizzle with sweet chilli. Top with carrot mixture.
This recipe originally appeared on New Idea Food