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Combine the ground chicken, half the garlic, mint, breadcrumbs and egg in a large bowl and season. Using moist hands, shape into 8 patties. Heat the oil in a large skillet on medium heat. Add the patties and cook for 4 mins each side or until brown and cooked through. Place the sprouts in a steamer basket over a saucepan of simmering water and steam for 4 mins. Add the carrot and peas and steam for 2 mins more or until tender. Drain the water from the pan. Place the vegetables in the pan with the remaining crushed garlic and butter. Season. Toss on medium heat for 1 min or until combined. Arrange the vegetables and patties on serving plates. Serve with lemon wedges.
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Keep butter at table temperature — ceramic cover protects and presents
Anise-flavored French herb — béarnaise, chicken, vinegar
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Small enameled saucepan — warming sauces, melting butter, reheating
Electric butter churn — artisan butter from cream in minutes