2 tablespoons coriander leaves, finely chopped + extra sprigs, to serve ¼ cup Japanese mayonnaise
2 tablespoons Sriracha sauce
4 long crusty wholemeal rolls, split
2 cups baby Asian leaves
1 carrot, peeled into ribbons
1 cucumber, cut into matchsticks
½ small red onion, thinly sliced
Fresh chilli, thinly sliced, green onions, thinly sliced, lime wedges, to serve
Place chicken mince, garlic, ginger and coriander in a large bowl. Season and mix to combine, using clean hands. Roll a heaped tablespoon of mince mixture into an oval shaped pattie (1cm thick). Repeat to make 12 patties.
Heat a lightly oiled char-grill pan over medium-high heat and cook patties for 2 to 3 minutes each side or until charred and cooked through.
Combine mayonnaise and Sriracha sauce in a small bowl.
Spread rolls with mayonnaise, top with leaves, carrot, cucumber, red onion and patties. Top with chilli and green onions and serve with lime wedges.
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