THAI CHICKEN BURGERS

SERVES 4 HANDS-ON TIME 30 MINUTES COOK TIME 15 MINUTES

500g chicken breast mince 2 tablespoons homemade

red curry paste

2 spring onions, chopped 1 clove garlic, minced

1 egg, whisked

½ cup almond meal 2 tablespoons fish sauce 1 tablespoon soy sauce 1 cup fresh coriander leaves

(cilantro), chopped

Leafy greens, cucumber and carrot, to serve Sprinkle of chopped peanuts, to garnish

1. Combine all ingredients, except leafy greens and peanuts, into a bowl. Shape into eight patties. 2. Shallow fry patties on low-medium heat for about 6 minutes each side. Serve with leafy green salad and top with chopped peanuts.

NUTRITION (per serve) 1432kJ/343cal. Protein 32.2g. Carbs 7.3g. Sat fat 3.6g. Fibre 4.2g. Sodium 815mg

Recipes extracted from The Long Life Plan by Faye James (New Holland Publishers, $37). Photography by Louise Lister. For more, visit fayejames.com.au