MINI CHICKEN AND PEANUT BUTTER BURGERS
Prep time 45 mins Cooking time 15 mins Makes 24 125ml crunchy peanut butter 1 tbsp brown sugar 1 tbsp Thai red curry paste 1 tbsp Thai fish sauce 1 tsp soy sauce 1 tbsp sweet chilli sauce Zest and juice of 1 small lime or lemon 350g chicken mince 60g fresh white breadcrumbs 2 tbsp finely chopped coriander Oil, for frying 24 mini bread rolls Combine the peanut butter, sugar, curry paste, fish sauce, soy sauce, chilli sauce, lime zest and juice and whisk until smooth. Add the mince, breadcrumbs and coriander and mix until well combined. Divide the mixture into 24 balls and flatten into patties. Arrange in a single layer on a tray, cover with cling film and refrigerate for 30 minutes. Heat oil in a large pan and fry the patties on each side until golden brown. Drain on a paper towel and serve on mini rolls with sweet chilli jam or chutney.