Chicken burg­ers with

Belfast Telegraph - Weekend - - FOOD -

WHAT YOU’LL NEED 700g chicken (minced or not; use a mix­ture of breast and thigh) 10 spring onions, finely chopped 4tbsp finely grated Parme­san 75g peeled and grated fresh ginger 4 cloves gar­lic, crushed Large bunch of co­rian­der, stalks and leaves chopped 1.5tbsp rice wine vine­gar 3tbsp toasted se­same oil 1.5tbsp soy sauce 2 limes, zest and juice ground­nut oil (or other flavour­less oil) For the pick­led cu­cum­bers: 2tbsp rice wine vine­gar 1tsp caster sugar 1/2 cu­cum­ber 1tsp toasted se­same seeds 1 red chilli, sliced For the maple-chipo­tle may­on­naise: 6tbsp may­on­naise 5 chipo­tle pep­pers in adobo sauce (or 1tsp smoked pa­prika and 1tsp harissa)

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