Herbed Chicken Patties With Buttered Vegetables - cooking recipe

Ingredients

1 lb ground chicken mince
2 cloves garlic, crushed
1/4 cup chopped mint
1/2 cup soft fresh breadcrumbs
1 None egg, lightly beaten
1 tbsp vegetable or olive oil
10 oz brussels sprouts, quartered lengthwise
1 large carrot, peeled and thinly sliced
10 oz sugar snap peas, trimmed
1 tbsp butter
None None Lemon wedges, to serve

Preparation

Combine the ground chicken, half the garlic, mint, breadcrumbs and egg in a large bowl and season. Using moist hands, shape into 8 patties.
Heat the oil in a large skillet on medium heat. Add the patties and cook for 4 mins each side or until brown and cooked through.
Place the sprouts in a steamer basket over a saucepan of simmering water and steam for 4 mins. Add the carrot and peas and steam for 2 mins more or until tender. Drain the water from the pan. Place the vegetables in the pan with the remaining crushed garlic and butter. Season. Toss on medium heat for 1 min or until combined.
Arrange the vegetables and patties on serving plates. Serve with lemon wedges.