Chicken Patties With Iceberg Lettuce

Combine the patty ingredients in a blender with a good pinch of sea salt and black pepper.

Blend until well mixed – and slightly green in colour due to the coriander.

Make into patties (golf ball-sized or larger) and place on a lined plate until ready to cook.

These can be prepared the day before you need them and can also be frozen.

When you are ready, heat 1 tbsp of oil in a pan until just smoking.

Fry the patties until golden brown on each side (approximately 5-7 mins).

Wrap each patty in an iceberg lettuce leaf and secure with a skewer.

Serve with fresh lime and sweet chilli dip.