2 Tbsp vegetable oil
1 large carrot, peeled, shredded
1 large Lebanese cucumber, shredded
⅔ cup fresh coriander
8 baby cos lettuce leaves, trimmed, washed
sweet chilli sauce, to serve
500 g chicken mince
⅓ cup dried breadcrumbs
⅓ cup chopped fresh coriander
3 green spring onions, finely chopped
1 Tbsp Thai red curry paste
1 Tbsp finely grated fresh ginger
1 Tbsp 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.