CHICKEN BURGER WITH SPICY SLAW
SERVES 4 KEEP ON TRACK per serving FAT 56G CARBS 14G PROTEIN 46G
FOR THE BUNS 3 jumbo eggs, separated 150g cream cheese, softened 2 tbsp thyme, dried 1 tsp cream of tartar sesame seeds to sprinkle
FOR THE CHICKEN 4 chicken thighs, deboned, skin off 1 cup buttermilk 2 eggs, beaten 1 cup desiccated coconut 40g Pecorino cheese, grated Himalayan salt and black pepper coconut oil for frying
FOR THE COLESLAW 250g Brussels sprouts, shredded 1 baby fennel bulb, shredded 10g chives, chopped 50g radish, cut into matchsticks 2 tbsp home-made mayonnaise 1 tsp dried chilli flakes 2 tbsp extra-virgin olive oil
sliced tomatoes and lettuce leaves
1. For the buns: Preheat the oven to 160°C. Grease 4 x 10cm pie dishes. In a bowl, whisk together the egg yolks, cream cheese and thyme. In a separate bowl, whisk the egg whites and cream of tartar until stiff, then fold the whites into the egg yolk mixture. 2. Spoon mixture into prepared tins, sprinkle over sesame seeds and bake for 15–20 minutes or until puffed up and golden. Allow to cool then cut in half. 3. Place the chicken thighs into a bowl, pour over the buttermilk and allow to stand for 30 minutes. Remove and scrape off most of the buttermilk. 4. Place the eggs into a shallow bowl and the desiccated coconut and cheese into a shallow plate, season and stir well to combine. Dip a chicken thigh into the egg and then into the coconut mixture, ensure the chicken is well coated on all sides. Repeat with the remaining chicken thighs. 5. Heat the oil in a pan, shallow fry the chicken until golden and cooked through, set aside. 6. For the slaw: Toss together all the ingredients and season well. 7. To assemble: Place a lettuce leaf and tomato slice onto the base of a bun, top with a chicken thigh and some coleslaw. Repeat with remaining ingredients. 8. To serve: Serve with extra slaw.