Thai chicken burgers

INGREDIENTS

550g chicken breast mince
2 tablespoons Thai red curry paste
2 green onions, finely chopped
1/3 cup sweet chilli sauce
1 egg, lightly beaten
1/3 cup low-fat cottage cheese
1/2 cup dried breadcrumbs
2 tablespoons fish sauce
1 tablespoon reduced-salt soy sauce
1/2 cup coriander leaves, roughly chopped
Olive oil cooking spray
6 multi-grain or wholemeal bread rolls, halved
2 carrots, peeled, sliced into ribbons
100g snow pea sprouts, trimmed


METHOD

Step 1. Combine mince, curry paste, onions, 1 tablespoon of sweet chilli sauce, egg, cottage cheese, breadcrumbs, fish sauce, soy sauce and coriander. Mix well.

Step 2. Using 1/2 cup mixture, shape into 6 x 3cm-thick patties. Place onto a tray. Cover. Refrigerate for 30 minutes.

Step 3. Heat barbecue on medium heat. Spray patties with oil. Cook for 12 minutes, turning, or until cooked through.

Step 4. Cook rolls, cut-side down, for 1 minute. Spread roll bases with remaining sweet chilli sauce. Top with patties, carrot, sprouts and roll tops. Serve.