Donna says: “Feel free to serve these patties in regular burger buns, if you like.”

Serves 4.

Ingredients

600g chicken mince
1 cup (70g) fresh sourdough breadcrumbs
⅓ cup (95g) butter chicken paste
½ cup (26g) finely chopped coriander (cilantro) leaves
1 onion, finely chopped
1 tablespoon extra virgin olive oil
warmed naan bread, cucumber ribbons+, extra mint leaves, store-bought mango chutney, to serve

For the minted yoghurt:

1 cup (250g) plain thick yoghurt
2 tablespoons finely chopped mint leaves
1 tablespoon lemon juice

Method

To make the patties, place the mince, breadcrumbs, butter chicken paste, coriander and onion in a bowl and mix to combine. Divide the mixture into 4 patties.

Heat a large non-stick frying pan or barbecue over medium-high heat. Add the patties and cook for 4–5 minutes each side or until cooked through.

Remove from the pan.

While the patties are cooking, make the minted yoghurt. Combine the yoghurt, mint and lemon juice.

To assemble, top the naan bread with the minted yoghurt, cucumber ribbons, extra mint leaves, the patties and mango chutney. Serve with smoky potato fries (see below).

+ Create cucumber ribbons using a vegetable peeler.

Smoky potato fries

800g starchy roasting potatoes (cut into fries)
2 teaspoons table salt
2 tablespoons smoked paprika
2 tablespoons cornflour (cornstarch)
extra virgin olive oil

Preheat oven to 220 C (425 F). Place the potatoes, table salt and smoked paprika in a bowl and toss to coat. Add cornflour (cornstarch) and toss to coat. Place the potatoes on a baking tray lined with non-stick baking paper and drizzle with extra virgin olive oil. Bake for 30-35 minutes or until crisp and golden.

3 quick and easy pre-payday fakeaway recipes from Donna Hay