These gourmet little chicken burgers are a perfect light meal, snack or party food.
10 (300g) par-baked mini panini bread rolls (see note)
2 (200g each) chicken breast fillets, trimmed, chopped
2 garlic cloves, chopped
2cm piece fresh ginger, peeled, finely chopped
1 1/2 teaspoons mild curry powder
2 green onions, roughly chopped
1/4 cup fresh coriander leaves
1 tablespoon peanut oil
50g baby Asian salad leaves
1/2 cup whole-egg mayonnaise
2 teaspoons finely grated lime rind
2 tablespoons lime juice
Bake rolls following packet directions. Cool. Cut in half crossways.
Meanwhile, process chicken, garlic, ginger, curry powder, onion and coriander until combined. Using 1 heaped tablespoon mixture at a time, form into 10 patties. Flatten slightly.
Heat oil in a large frying pan over medium-high heat. Cook patties for 3 to 4 minutes each side or until browned and cooked through.
Meanwhile, make Lime mayo Combine mayonnaise, lime rind and lime juice in a bowl. Spread roll bases with one-third of the lime mayo. Top with salad leaves and patties. Top with remaining mayo and roll tops. Serve.
You could use mini bread rolls of your choice. Form patties into shapes to suit rolls.