INGREDIENTS

500g chicken mince

1/4 cup chopped coriander leaves, plus extra leaves to serve

1/4 cup finely chopped spring onion

1 teaspoon ground cumin

1 small red chilli, seeds removed, chopped

2cm piece ginger, grated

3/4 cup mayonnaise

2 tablespoons mild curry powder

1 tablespoon tomato sauce

1 tablespoon thick Greek-style yoghurt

1 garlic clove, crushed

2 tablespoons olive oil

12 mini burger buns split, toasted

Place the chicken mince, coriander, spring onion, cumin, chilli, ginger, 1/4 cup (75g) mayonnaise and 1 1/2 tablespoons curry powder in a bowl. Mix well to combine and season, then shape into 12 small patties. Chill for 30 minutes to firm up.

2. Place the tomato sauce, yoghurt, garlic and remaining 2 teaspoons curry powder and 1/2 cup (150g) mayonnaise in a bowl. Season, then stir to combine. Set aside.
3. Heat the oil in a large frypan over medium-high heat. In batches, cook patties for 2-3 minutes each side or until golden and cooked through.
4. To serve, spread the base of each bun with some mango chutney, then top with the chicken patties, curry mayonnaise, extra coriander and micro salad leaves, if desired. Sandwich with the bun tops and secure with toothpicks or small skewers.

Mango chutney

Ingredients
2 cups sugar
1 cup white vinegar
4 to 5 large, ripe mangoes peeled and cut in 3/4-inch pieces (about 6 cups)
1 medium onion, chopped (25g, about 1 cup)
1/2 cup (80g) golden raisins
1 small piece of fresh ginger  
1 clove garlic, minced
1 teaspoon whole mustard seeds
1/4 teaspoon red pepper flakes