Combine the patty ingredients in a blender with a good pinch of sea salt and black pepper.
Blend until well mixed – and slightly green in colour due to the coriander.
Make into patties (golf ball-sized or larger) and place on a lined plate until ready to cook.
These can be prepared the day before you need them and can also be frozen.
When you are ready, heat 1 tbsp of oil in a pan until just smoking.
Fry the patties until golden brown on each side (approximately 5-7 mins).
Wrap each patty in an iceberg lettuce leaf and secure with a skewer.
Serve with fresh lime and sweet chilli dip.
Recipe courtesy of The Conscientious Cook.
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