CHICKEN OUT ASIAN CHICKEN BURGER

Make it an easy-eating long weekend with delicious chicken burgers.

Serves 4

If you can’t find chicken mince, buy four chicken breast fillets and process in the food processor.

4 spring onions, finely chopped

10ml (2 tsp) oil

1-2 cloves of garlic, finely chopped

1 red chilli, seeded and finely chopped 15ml (1 tbsp) freshly grated ginger

500g chicken mince

15ml (1 tbsp) oyster sauce

10ml (2 tsp) fish sauce

Finely grated rind and juice of 1 lime A small handful of fresh coriander, finely chopped

125ml (½ cup) desiccated coconut (not coconut flakes) or use fresh breadcrumbs

4 burger rolls

4 lettuce leaves or fresh coriander To serve:

Sweet chilli sauce

Fry the spring onions in the preheated oil. Add the garlic, chilli and ginger and fry for 1-2 minutes. Set aside to cool.

In a mixing bowl combine the chicken mince with the cooled spring onion mixture, oyster and fish sauce. Add the grated rind and lime juice. Add the coconut and mix. If the mixture is too sloppy add a little extra coconut or fresh breadcrumbs.

Divide the mixture into four and using wet hands shape each amount into a patty. Place on a flat tray lined with grease-proof paper. Chill for 30 minutes.

Preheat a pan with a splash of oil and fry the burgers for five minutes. Turn gently, lower the heat and fry for 5-7 minutes until cooked through.

Toast the bread rolls on one side. Squeeze on a drizzle of sweet chilli sauce. Start with lettuce leaves or a small handful of coriander. Top with a chicken patty. Drizzle over a little chilli sauce and serve with extra sauce.

Tip: you can add extra ingredients like tomato slices, onion rings, grated carrot or slices of gherkin.