For the Patty
2lb ground chicken
¼ cup chopped ginger
¼ cup diced onions
½ cup fresh cilantro with stems finely chopped
1 tablespoon extra virgin olive oil
1 serrano chilli optional
½ fresh lime
¼ teaspoon paprika powder
¼ teaspoon cumin powder
For the coleslaw
1 cup finely chopped green cabbage
½ cup diced celery
6 grape tomatoes cut in halves
1 persian cucumber diced
¼ cup julienne carrots
¼ cup red cabbage
½ cup mayonnaise
Salt and black pepper to taste
Mix together all the ingredients for the patty, add salt to taste and then knead and keep aside.
Preheat the oven to 50F for 15 minutes. Make the ground meat into two patties and cook in the oven for 10 minutes cooking it on both sides by turning the patties.
Meanwhile toss all the ingredients for the coleslaw in a bowl, add mayonnaise, salt and black pepper to taste and refrigerate.
Transfer the patty and the coleslaw in a serving plate and garnish with wedges of lime and serve.
Quick snack with a chilled beverage of your choice on a sunny afternoon.