ingredients

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• ✓500g of chicken mince
• ✓1 zucchini, grated and excess water squeezed out
• ✓1 carrot, grated finely
• ✓1 tbsp. Fresh chives, chopped
• ✓2 medium garlic cloves – crushed
• ✓2cm piece of fresh ginger – finely chopped
• ✓1 tbsp. Curry powder
• ✓1 tsp. Mustard powder
• ✓3 spring onions – chopped finely
• ✓1/4 cup (tightly packed) fresh coriander leaves – chopped finely
• ✓1/2 tsp. Salt
• ✓1/2 tsp. Cracked pepper
• ✓1.5 cups Panko bread crumbs

method

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1. 1

   Preheat oven to 180°C fan-forced.

2. 2

   Add ALL ingredients into a large mixing bowl, except the panko crumbs. Mix well to combine.

3. 3

   Add 1/2 cup of the panko to the chicken mixture and mix through.

4. 4

   In a small mixing bowl, add the remaining panko crumbs and season with a small pinch of salt and pepper. Mix.

5. 5

   Using a palm sized scoop of the mix (you can make them as little or as big as you like!) roll into a ball and then flatten like a patty.

6. 6

   Place patty in the crumb mix and press firmly into the crumb to ensure it sticks. Flip and cover the opposite side.

7. 7

   Place onto a lined baking tray and repeat with remaining mixture.

8. 8

   Drizzle a small amount of olive oil over each patty and place into the oven for 20-25 minutes, flipping halfway, until cooked through with no pink in the centre (75°C) (again, depending on your size!)

9. 9

   Serve as a patty in a burger or with a large salad!