Makes 13 burgers
1 brown onion
4 cloves garlic
1 green chilli large
1/2 red pepper
2 handfuls finely chopped cabbage
1 bunch fresh coriander
1 tbs fish oil
1 tbs soy sauce
1 tsp sesame oil
1 lime juiced
½ kilo chicken mince
Salt and pepper to taste
Chop all ingredients (excluding eggplant) finely and add the soy sauce, sesame oil, fish sauce and salt and pepper.
Add chicken and eggs and hand mix until all ingredients are well combined. Take a handful of the mixture and pat into round burger shapes, continue until all used.
Put into freezer for ten minutes to stiffen.
Fry burgers in a little olive oil until well cooked.
Cut eggplant into 1cm slices and steam until soft.
Place the burgers on top of the eggplant slices and serve with broccoli topped with fresh coriander.