600g chicken mince
3/4C fresh multigrain breadcrumbs
3Tbsp tandoori paste
1/2C low fat natural yoghurt
1Tbsp chopped fresh mint
1 small lebanese cucumber, chopped
2tsp olive oil
6 wholegrain bread rolls, to serve
shredded baby cos lettuce, to serve
1. Combine mince, breadcrumbs & tandoori paste in a bowl. Shape mixture into 6 equal sized patties, about 2cm thick and refrigerate for at least 15-20 minutes.
2. In the meantime, mix together yoghurt, mint & cucumber and refrigerate until needed.
3. Heat oil in an electric frypan and cook patties on medium-high heat for 5-7 minutes each side, or until golden and cooked through. Serve on rolls with lettuce & cucumber yoghurt mixture.
(Adapted from: Super Food Ideas Magazine, November 2008 Issue)