- 500 g chicken mince
- 1¼ cups fresh breadcrumbs
- 1 carrot, grated
- 1 zucchini, grated
- 2 green onions, chopped
- 2 tbsps barbecue sauce
- 1 tbsp vegetable oil
- dinner rolls, lettuce, tomato chutney, to serve
In a bowl, combine mince, breadcrumbs, carrot, zucchini, onion and sauce. Use your hands to mix well.
Shape 2 tbsps of mixture into small patties and flatten. Chill for 20 mins.
Heat oil in a non-stick frying pan on medium. Cook patties in 2 batches, for 2 to 3 mins each side, until golden and cooked through. Drain on paper towel.
Serve on dinner rolls with lettuce and tomato chutney.