Herbed Chicken Patties With Buttered Vegetables

• 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

1. Combine the ground chicken, half the garlic, mint, breadcrumbs and egg in a large bowl and season. Using moist hands, shape into 8 patties.
2. 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.
3. 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.
4. Arrange the vegetables and patties on serving plates. Serve with lemon wedges.

ground chicken, garlic, mint, breadcrumbs, egg, vegetable, brussels sprouts, carrot, sugar, butter, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/34995 (may not work)