SPICY CHICKEN BURGER WITH SWEET POTATO ROSTI

Tempted by a cheat-meal dirty burger? Try this zingy stack of goodness instead

INGREDIENTS (SERVES 1)

- 1 chicken breast, butterflied

- 1 egg, beaten

- 1tbsp wholemeal flour

- 2 handfuls of breadcrumbs

- 1tsp chilli flakes

- 50ml rapeseed oil

- ½ sweet potato, peeled and grated - 1tbsp cornflour

- Salt and pepper

- 25g unsalted butter

- 1 wholemeal bun

- 1tsp tomato ketchup

- 1 slice of cheddar cheese

- 1 slice of tomato

- Handful of cooked kale

METHOD

Dust the chicken with the flour, then dip in the egg.

Mix the breadcrumbs and chilli flakes in a shallow dish. Press the chicken into the breadcrumb mix to coat it on both sides.

Fry the chicken in the rapeseed oil over a medium heat for four minutes on each side, until it’s cooked through and the breadcrumbs are golden brown.

To make the rosti, mix the grated potato and cornflour in a bowl and season. Heat the butter in a frying pan and add the potato mixture, pressing down to flatten.

Fry for two minutes or until golden, then turn and fry for a further two minutes.

Place in an oven heated to 190°C and cook for five minutes.

Cut the bun in half and spread the tomato ketchup on the inside of the top slice. Add the chicken, cheese, kale, tomato and rosti. PER BURGER Kcals: 762, Protein: 51g, Fats: 56g, Carbs: 130g