Dill and Ginger Chicken Patties with Cabbage

Chicken Patties. Makes 8 patties

500g Chicken mince

3 sprigs of fresh dill, chopped or 2 tsps dried dill

1 tbsp chopped parsley or 2 tsp dried

1 tbsp chopped chives

1 tsp minced ginger

1 carrot, peeled and grated

1 egg, beaten

1 pinch of Celery Salt

Salt and pepper

Plain flour

Olive oil

Mayonnaise for garnish  (The Japanese mayonnaise works well from the squirt bottle for better design. Can be purchased at major supermarkets)

Cabbage

1 bag of cabbage salad mix

(or chop up thinly: ¼ wedge of cabbage, 1 carrot, 2 stalks of spring onion, 1 stalk celery)

1 tbsp chopped fresh dill or 1 tsp dried

1tbsp chopped fresh parsley or 1 tsp dried

1 tbsp butter

Olive oil

Salt and pepper

Mix all Chicken patty ingredients except for the flour and the olive oil. Mix until consistency is pasty and sticky. Sprinkle flour on a plate. Coat hands in olive oil and, using a spoon, form patties from the Chicken mixture. Do not over handle as mixture will fall apart and stick to your hands. Place immediately on floured plate being careful not to touch the flour with your hands, or the chicken will stick to them. Once all patties are formed, sprinkle more flour over the top and place directly into a hot pan that has been lined with olive oil. Cook over a medium high heat until cooked through – about 15 mins.

Heat oil in a pan. Add cabbage mix and stir until coated. Add fresh herbs and butter. Stir fry for 2-3 mins until vegetables have wilted a little but are still crunchy.  Season with salt and pepper.

Divide cabbage onto four plates. Arrange 2 patties each on top. Squeeze the mayonnaise over the top, or on the side as desired.