These cute little patties are a huge hit with kids. And I am yet to find a grownup who's tried and hasn't liked them! Not to mention the wonderful combination of parsley, coriander and spring onion that add a wonderful texture to this humble dish.
Chicken patties:
- 500g (1 pound) ground chicken thighs/breast
- 2 large clove garlic minced
- 50 g (2 tbsp) fresh parsley, finely chopped
- 50 g (2 tbsp) fresh coriander, finely chopped
- 50 g (2tbs) spring onion, finely chopped
- salt & pepper to taste
Sauce:- 250 ml (1 cup) mayo
- juice of 1lemon/lime
- 8 gherkins coarsely grated
- 50g (2 tbsp) capers
- 50 g (2tbs) spring onion, finely chopped
- pepper to taste
- 100 ml (4 tbsp) oil to fry
Serve with:- white or wholewheat wraps
To make the sauce:
Mix the sauce ingredients together and set aside
To make the patties:
Oil and preheat a pan to medium-high heat.
In a medium to a large bowl, add all the ingredients and mix well to combine. Using your hands, make small balls and flatten them in your palms.
cook the patties for 4 minutes on each side and set aside.
Assemble the sandwich by spreading the mayo onto each wrap and adding the patties.
Gently fold the wraps in baking paper and secure the ending with your favourite twine.
