THAI CHICKEN BURGERS
Herbs and spices make this chicken burger a winner. Natural antibiotic garlic provides bite while coriander brings a pungent, citrus flavour.
PREPARATION TIME: 10 MINUTES COOKING TIME: 15 MINUTES SERVES:4
700g chicken mince, preferably thigh (see tip)
3 garlic cloves, finely chopped
1/2 cup finely chopped coriander
3 golden shallots, finely chopped
3 teaspoons fish sauce
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 teaspoons finely chopped bird’s eye chili (optional)
2 teaspoons coconut oil
mixed salad and lime wedges to serve
Place the chicken, garlic, coriander, shallot, fish sauce, salt, pepper, and chili, if using, a bowl and mix together well with your hands. Form the mixture into four even patties.
Heat a non-stick frying pan over medium heat.
Rub both sides of each patty with a little of the coconut oil and cook for about 8 minutes on the first side and 5 minutes on the other side, or until the patties are firm to the touch and cooked through.
Serve with a salad and lime wedges alongside.
TIP: Chicken thighs are higher n iron than chicken breasts
