Ingredients
• 500g chicken mince
• 1/4 cup chopped coriander leaves, plus extra leaves to serve
• 1/4 cup finely chopped spring onion
• 1 tsp ground cumin
• 1 small red chilli, seeds removed, chopped
• 2cm piece ginger, grated
• 3/4 cup (225g) whole-egg mayonnaise
• 2 tbs mild curry powder
• 1 tbs tomato sauce (ketchup)
• 1 tbs thick Greek-style yoghurt
• 1 garlic clove, crushed
• 2 tbs olive oil
• 12 small brioche or mini burger buns (see note), split, toasted
• Mango chutney and micro salad leaves (optional), to serve
Method
1. Place the chicken mince, coriander, spring onion, cumin, chilli, ginger, 1/4 cup (75g) mayonnaise and 1 1/2 tbs curry powder in a bowl. Mix well to combine and season, then shape into 12 small patties. Chill for 30 minutes to firm up.
2. Place the tomato sauce, yoghurt, garlic and remaining 2 tsp curry powder and 1/2 cup (150g) mayonnaise in a bowl. Season, then stir to combine. Set aside.
3. Heat the oil in a large frypan over medium-high heat. In batches, cook patties for 2-3 minutes each side or until golden and cooked through.
4. To serve, spread the base of each bun with some mango chutney, then top with the chicken patties, curry mayonnaise, extra coriander and micro salad leaves, if desired. Sandwich with the bun tops and secure with toothpicks or small skewers.
