Defrost the puff pastry.

Chop the almonds into pieces. And roast them in a pan for about 3 minutes.

Toast the sesame seeds for about 2 min.

Clean the M. Chanterelles with a brush or a piece of kitchen roll. And cut the hard lower ends off the stems.

Finely chop the garlic and chives.

Cut the M. Chanterelles into pieces.

Fry the chanterelles in a pan with some oil. After 3 minutes sprinkle some lemon juice over them.

Add the almonds, chives and garlic.

Spread the mixture over the puff pastry. And fold the puff pastry to seal.

Brush the pastry with eggyolk for a nice golden brown exterior.

Sprinkle with the sesame seeds.

Bake 20 minutes in the oven at 200 degrees.

Cut the cucumber lengthwise into 10 cm stems.

Peel the mango and cut it into cubes.

Mix the cucumber with the mango in a bowl with some salt and pepper.

Serve the salad alongside the patties on a plate.