chicken patties

1 kg minced chook
2 t grated ginger
2 T sweet chilli sauce
2 T ketchup manis
1 cup breadcrumbs, dried in oven until crisp
1 T peanut oil
200g satay sauce
150ml coconut milk

combine chicken, ginger sc sauce, km, and breadcrumbs in bowl. mix well. divide mixture into 6 portions, shape into round patties, place on plate, cover and refridgerate 30 mins. heat oil in frypan, cook patties over med heat 3 mins on each side.
transfer to oven tray and bake 6 mins until cooked.

combine satay sauce and c-nut milk in a small saucepan and heat. serve chook patties drizzled with sauce and stir fried asian greens.