SWEET AND SPICY VENISON BURGER

Serves 6

For the burger mix:

450g/16oz/1lb venison mince (ground venison)

150g/5oz/0.3lb pork mince (ground pork) 120g/4oz/1 cup breadcrumbs

1 tsp cayenne pepper

1 tsp smoked paprika 1 tsp onion powder

3 tbsp fresh parsley, finely chopped 1 egg yolk

Salt and black pepper

Vegetable oil, for cooking

For the apple coleslaw:

½ head of white cabbage, finely shredded

2 carrots, grated

2 Granny Smith apples, grated

2 spring onions (scallions), finely sliced

50g poppy seeds 3 tbsp parsley, finely chopped

For the dressing:

60ml/2oz/¼ cup cider vinegar 200g/7oz/¾ cup mayonnaise 5 tbsp honey

1 tsp salt

1 tsp pepper

To serve:

Hamburger buns

Tomato and chilli chutney Mayonnaise

Lettuce

Tomatoes

Onion

For the fries:

3 potatoes, peeled and cut into chunky chips

1 Mix together all of the ingredients for the burgers, except for the oil, in a bowl. Shape into six burgers, then refrigerate for 15 minutes.

2 Meanwhile, add the potatoes to a pot and cover with water. Bring to a boil and cook for four minutes. Drain and pat them dry with kitchen paper (paper towels).

3 Heat some oil in a frying pan over a medium-high heat. Cook the chips for five minutes, turning halfway through, until crispy and golden.

4 Wipe the pan clean and heat a drizzle of oil. Cook the burgers, in batches if necessary, for 3-5 minutes on each side. Remove from the heat and set aside to rest.

5 Combine all the ingredients for the coleslaw in a bowl.

6 Mix the ingredients for the dressing in a small bowl and pour over the coleslaw. Combine right before serving.

7 Serve the burgers in the rolls with chutney, mayonnaise, lettuce, tomatoes and onion.

Per Serving 489kcals, 19.2g fat (2.6g saturated), 58.4g carbs, 27.3g sugars, 22.8g protein, 5.4g fibre, 0.658g sodium