Heat the olive oil and add the onion. Cook, stirring continuously, over medium to high heat for 1 minute.
Add the leeks and stir for about 10 seconds.
Add the garlic and cook for a minute.
Add ¼ tsp salt and cook for another 7-8 minutes or till the leeks and onions soften. Adjust the heat accordingly to avoid burning.
Remove from heat and transfer to a bowl.
In a large bowl, add the ground chicken, leek/sage/onion/garlic mixture, carrots, sage, remaining salt, crushed red chillies, paprika and breadcrumbs.
In a small bowl, lightly beat the egg with a fork and keep aside.
Start mixing everything together; I used my hand.
Add the beaten egg and continue mixing till everything comes together. Use mashing and squishing motions so that the chicken is well coated with the rest of the ingredients.
Line a baking tray with foil.
Using greased hands, take a portions (I divided the mixture into 27 portions) of the mixture, shape into balls, flatten them between your palms and smoothen the edges.
Arrange in a single layer on the baking tray, a little apart from each other.
Cover with cling film and chill in the fridge for 30 minutes.
Pre heat the oven at 190 deg C.
Place the tray in the centre of the pre heated oven and bake for about 25-28 minutes or till nicely coloured and cooked. Flip the patties after 20 minutes.
While the patties are baking, make the dip.
In a bowl, add all the ingredients for the dip, give a good mix (make sure the garlic is either mashed completely or only slightly coarse if you prefer a bite) and keep aside. Please see notes below
Take the patties out of the oven and serve hot. Please see notes below.