Step 1 Place a large non-stick frying pan over medium-high heat. Cook bacon, parsnip and cabbage, stirring, for 5–7 minutes, or until tender. Add potato and curry powder. Using a fork, roughly mash mixture together, then set aside to cool. Stir in breadcrumbs and egg.
Step 2 Using 1/4 cup mixture at a time, shape mixture into 12 patties. Place frying pan over medium-high heat and spray with oil. Cook patties, in batches, for 3 minutes on each side, or until golden and heated through. Remove from pan and cover to keep warm.
Step 3 Cook chicken in the same pan for 8–10 minutes, turning, until browned all over and cooked through. Combine yoghurt, lime and mint in a small bowl. Serve chicken with yoghurt, patties and salad leaves. Garnish with remaining mint.