COCONUT CHICKEN BURGER

Because sometimes only a burger will do. But you don’t have to head for the golden arches to enjoy a happy meal – nutritionist Madeleine Shaw shares her recipe for a healthy fakeaway that will put a smile on your face with just a handful of ingredients.

INGREDIENTS

450g chicken

thighs, de-boned, skinned and roughly chopped • 2 tbsp desiccated coconut • 2 spring onions, finely chopped • 2 tsp tamari • 4 wholemeal buns

FROM THE CUPBOARD

1 tsp chilli flakes • ½ tsp cumin • salt and pepper • 2 tbsp coconut oil

METHOD

1. Throw the chicken, coconut, spring onion, tamari, spices and seasoning into a food processor and blitz until well combined.

2. Now it’s time to get your (clean) hands dirty. Grab some of the mixture and mould it into a patty the size of your palm. Repeat to make four.

3. Place a griddle pan over a medium heat. Melt the coconut oil in the pan and rub a little on each burger. Grill the patties for 7 or 8 mins, then flip and cook for another 5 or 6 mins or until cooked through.

4. Toast the buns if you like – or don’t, it’s your call – and serve with whatever salad you’ve got knocking about in the veg drawer if you’re craving greenery.