Mexican chicken patties with salsa
Chicken breast mince
Vegetable mix, non-starchy, frozen
1 cup(s), (150g), frozen pea, corn and capsicum mixture, thawed
2 tsp, Mexican variety
4 medium, finely chopped
1 cup(s), coarsely chopped
1 tbs, plus extra lime wedges to serve
- Preheat grill on high. Line a baking tray with foil. Combine mince, vegetable mixture and chilli powder in a large bowl. Season with salt. Using wet hands, form mixture into 12 patties and flatten slightly. Place on prepared tray and grill, 5cm from heat source, for 10 minutes or until golden and cooked through.
- Meanwhile, combine tomatoes, coriander and juice in a bowl. Season salsa with salt and pepper. Serve with patties and lime wedges.