Ingredients
- 2/3 cup Greek yogurt
- 1 tablespoon lemon juice
- 60 grams baby spinach leaves
- 2 cucumbers, thinly sliced (Lebanese)
- 1/2 cup peppermint, thinly sliced (fresh)
- 250 gram naan bread (packet fresh)
- 1/3 cup mango chutney
- FOR PATTIES
- 500 grams ground chicken
- 1/4 cup curry paste (Korma)
- 3 green spring onions, finely chopped
- 1 egg yolk
- 1/3 cup breadcrumbs (dried, from a package)
- Salt, to taste
- Pepper, to taste
How to Make
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Step 1: To make patties, combine all the ingredients in a large bowl and then divide into four equal portions, shaping portions into patties (about 9cm in diameter) and refrifgerate, covers, for 30 minutes.
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Step 2: Heat an oiled, large, non-stick frying pan over a medium heat and add the patties and cook for about 2 minutes on each side, or until browned and then cover with a lid and reduce heat to low and cook for a further 3 minutes on each side, or until cooked through and remove from heat.
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Step 3: Meanwhile, whisk yoghurt and juice in a large bowl and add spinach, cucumbers and mint and season with salt and pepper and then toss to combine.
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Step 4: Heat naan according to packet directions and then cut in in half diagonally and then spread mango chutney over the naan and then top with patties and mint salad.
We hope you enjoy this recipe!
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