Thai chicken burgers with apple slaw

Instructions

1. Combine mince, curry paste, coriander stems, fish sauce and one-third of shallots in a large bowl. Wet hands to thoroughly combine mixture and shape in 4 patties. Refrigerate patties for 10-20 minutes if time permits.
2. To make apple coleslaw, in a small bowl combine coriander leaves, remaining shallots, carrots, apple, sprouts and lime (or lemon) juice. Set aside.
3. Set a large non-stick frying pan over a medium-high heat. Add oil and heat. Add chicken patties and cook each side for 3-4 minutes or until golden brown and cooked through.
4. Place a patty on each burger base. Top patties with half of the reserved apple coleslaw and serve with remaining coleslaw and other roll halves.