Prepare the mayonnaise by combining the ingredients.
Place the chopped up chicken, the Melba toast and the chopped coriander in a blender. Add the egg, season
with salt and pepper and mix until well-blended.
Lightly moisten your hands, scoop out a small amount of the mixture and using your hands, shape into a small
ball, then lightly flatten each piece with the palm of your hand. Repeat until there is no mixture left.
Set aside.
Peel the carrot and black radish. Rinse the cucumber. Julienne the vegetables and finely mince the onion.
Turn on the barbeque and cook the chicken patties for a few minutes on both sides until they are nicely
coloured.
Slice the baguette in half lengthwise. Spread each half of the baguette with the pink mayonnaise. Garnish
with the vegetables and place the chicken patties on top. Top with the other half of the baguette. Serve
immediately with fresh mint.