Put chicken mince in a bowl, add red curry
paste, lemon grass and add. Add juice and zest of ½ kaffir lime, spring onion greens, 1 tbsp soy sauce, 1 tbsp chopped coriander leaves, rice powder and egg and mix well. Refrigerate for 8-10 minutes.
To make coleslaw, shred cabbage and transfer
into another bowl. Cut carrot, cucumber and raw mango into strips and put in this bowl. Add garlic, remaining coriander leaves, remaining kaffir lime juice and remaining soy sauce and mix well.
Horizontally halve the pita breads.
Grease your palms with some olive oil, divide
the chicken mince mixture into equal portions and shape into patties.
Heat some olive oil in a non-stick pan. Place
the patties in it and shallow-fry, turning sides, till chicken is cooked and evenly done on both sides.
Heat a non-stick grill pan. Place the halved
pita breads on it and grill till grill marks appear on both sides.
Spread some coleslaw on each pita base half
and top with a chicken patty. Spread some more coleslaw on top and cover with the pita top half.
Diagonally slice and secure the burgers with
toothpicks, arrange them on serving platter and serve immediately.