500g chicken mince
1/4 cup chopped coriander leaves
1/4 cup finely chopped spring onion
1 tspn ground cumin
1 small red chilli, seeds removed, chopped
2cm piece ginger, grated
3/4 cup whole egg mayonnaise
2 tblspns mild curry powder
1 tblspn tomato sauce
1 tblspn thick Greek style yoghurt
1 clove garlic, crushed
2 tblspns olive oil
12 small brioche buns, split, toasted
Micro salad leaves, to serve
Preparation time: 1 hour 30 minutes
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.
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.
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.
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.