Chicken patties with chilli pepper and basil

Serves 4

450g chicken mince 1 mild red chilli pepper, deseeded and finely chopped 1 large handful basil leaves, finely chopped, plus sprigs to garnish 70g dried breadcrumbs 1 large egg, lightly beaten ½ lemon, cut into wedges, to garnish flaked sea salt and black pepper

Preheat a grill to hot. In a large mixing bowl, combine the chilli pepper, chicken mince, breadcrumbs, egg, basil, and some salt and pepper to taste. Mix thoroughly using the hands. Shape into eight evenly-sized balls and flatten with the palm into patties. Arrange on a grilling tray, spaced apart. Grill, in batches if necessary, for 7-9 mins, turning occasionally, until golden-brown all over. Remove from the grill and arrange stacked between small sheets of greaseproof paper on a serving plate. Top with lemon wedges and basil sprigs. Garnish the patties with flaked salt before serving.