Personal Recipe: Curry Chicken Patties with Avocado Mango Salsa

This recipe sprung out of inspiration from simply wandering the isles at the Market on Yates in Victoria. I wanted a filling dinner, yet not a heavy dinner as we had plans to go out later that evening. I served it Lundberg's Mediterranean Curry Couscous (made with brown rice), and I recommend a light salad to be served with it too. The flavours in this recipe really stand for themselves and can be enjoyed with clarity. Here's the recipe.

Patties:
1 lb ground chicken (we used organic, local, hormone-free)
1/2 cup minced sweet onion
2/3 cup quinoa flakes (my favorite ingredient for binding, as well as adding nutritional merit)
3 tbs curry powder (any kind, if using curry paste however...I would use 2 tbs of either red or yellow)
1/2 tbs garlic salt
1 egg.
Combine the mixture by hand (wash hands well before and after folks!), form into patties and place on wax paper. Refrigerate while you prepare the salsa next. Makes about 6 patties.

Salsa:
3 cups of finely diced fresh ripe mango (roughly 2-3 mangoes)
1 avocados, diced
1/2  cup sweet onion, minced.
2 tbs lemon or lime juice
1 Thai chili, or 1/2 jalapeno finely minced
salt to taste (I use Himalayan pink salt for all my dishes as there are trace minerals and elements)
Mix all ingredients well in a bowl and let stand while you cook the burgers.

To cook the patties, I used a heavy frying pan. Barbecue would work perfectly as well. Heat olive oil in the pan. Cook three at a time, about 7 minutes on each side. Place in a preheated 200 degree oven to keep warm. Serve with generous amounts of salsa.