CHICKEN AND POTATO BURG­ERS

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SERVES 4 Prepa­ra­tion time: 15 min Chill­ing time: 30 min Cook­ing time: 35- 40 min

Pre­heat the oven to 180 ° C 1 Cut the pota­toes into 2 cm thick slices Brush both

4 large pota­toes 30 ml ( 2 T) olive oil salt and freshly ground black pep­per

TOMATO CHUT­NEY

45 ml ( 3 T) oil 2 onions, roughly chopped 2 gar­lic cloves, chopped 50 g tomato paste 1 can ( 410 g) chopped toma­toes 60 ml ( ¼ c) brown sugar

CHICKEN PAT­TIES

500 g chicken breast fil­lets, roughly cubed 1 red onion, chopped 1 clove gar­lic, crushed 10 g fresh pars­ley, roughly chopped zest of 1 lemon and 5 ml ( 1 t) juice 2 ml ( ½ t) salt 5 ml ( 1 t) pep­per 1 egg 30 ml ( 2 T) oil

TO SERVE

50 g let­tuce 4 large slices Ched­dar cheese 2 toma­toes, sliced 4 gherkins, cut into long strips sides of the slices with the olive oil Ar­range on a bak­ing sheet and sea­son with salt and pep­per Bake for 35- 40 min­utes 2 Tomato chut­ney Heat the oil and slowly fry the onions and gar­lic un­til caramelised Add the re­main­ing ingredients and sim­mer slowly un­til slightly thick­ened Sea­son with salt and pep­per 3 Chicken pat­ties Blitz all the ingredients ex­cept the oil in a food pro­ces­sor and chill for at least 30 min­utes 4 Heat the oil in a non­stick pan and spoon mounds of the patty mix­ture into the pan, flat­ten­ing the pat­ties slightly Fry un­til golden on both sides Ar­range on a bak­ing sheet and bake for 5- 8 min­utes 5 To serve Ar­range a few let­tuce leaves on half the potato slices, fol­lowed by a chicken patty, slice of cheese, a lit­tle tomato chut­ney, tomato slice and a few gherkin strips Cover with an­other slice of potato Se­cure with a cock­tail stick and re­peat with the re­main­ing ingredients

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