Chicken & mush­room spuds

BBC Easy Cook Magazine - - EVERYDAY BUDGET -

1 Tip the mince into a large bowl with all the other burger in­gre­di­ents and a good pinch of salt. Com­bine with your hands un­til com­pletely mixed to­gether. Pat the mix­ture into 16 small burg­ers. These can now be frozen for up to one month, or chilled up to a day ahead.

2 To cook, heat the grill to its high­est set­ting and ar­range the burg­ers in a sin­gle layer on a bak­ing tray (you may need to do this in batches, de­pend­ing on how big your tray is). Grill on the high­est shelf for 5-6 mins on each side un­til browned and cooked through. Pile burg­ers onto a plat­ter and serve with all the ac­com­pa­ni­ments, so ev­ery­one can con­struct their own sand­wich.

PER SERV­ING 295 kcals, pro­tein 26g, carbs 8g,

fat 18g, sat­u­rates 8g, fi­bre 1g, sug­ars 2g, salt 0.4g

QQServes 4 Prep 10 mins Cook 20 mins

Q4 large bak­ing pota­toes

2 tsp veg­etable oil

250g ch­est­nut mush­rooms, quar­tered 1 tsp corn­flour

100ml milk, plus 3 tbsp

2 cooked chicken breasts,

roughly shred­ded hand­ful of chopped pars­ley

1 Mi­crowave the pota­toes for 10 mins on high, turn­ing af­ter 5 mins, and heat the oven to 220C/200C fan/gas 7. Mean­while, heat the oil in a fry­ing pan over a high heat, and fry the mush­rooms un­til golden. Stir in the corn­flour, then grad­u­ally add 100ml milk and sim­mer, stir­ring, un­til smooth. Sea­son to taste, then stir in the chicken and pars­ley.

2 Halve the pota­toes and scoop most of the potato flesh from the skins, then mash with the 3 tbsp milk and some sea­son­ing. Spoon the chicken fill­ing into the shells, top with the mash, and bake for 10 mins un­til golden and the skins have crisped a lit­tle.

PER SERV­ING 289 kcals, pro­tein 26g, carbs 38g,

fat 5g, sat­u­rates 1g, fi­bre 3g, sug­ars 3g, salt 0.2g

£1.02 per serv­ing

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