Baked Thai Chicken Burger Patties

ingredients

• 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

1. Preheat oven to 180°C fan-forced.
2. Add ALL ingredients into a large mixing bowl, except the panko crumbs. Mix well to combine.
3. Add 1/2 cup of the panko to the chicken mixture and mix through.
4. In a small mixing bowl, add the remaining panko crumbs and season with a small pinch of salt and pepper. Mix.
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. Place patty in the crumb mix and press firmly into the crumb to ensure it sticks. Flip and cover the opposite side.
7. Place onto a lined baking tray and repeat with remaining mixture.
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. Serve as a patty in a burger or with a large salad!