Thai chicken burgers with apple slaw
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Time to make:
$2.80 per serve
(at time of publication)
Full ingredients list:
400g lean chicken mince
2 tablespoons Thai red-curry paste
1/2 bunch coriander, stems finely sliced, leaves reserved
2 teaspoons fish sauce
4 shallots, finely sliced
2 large carrots, julienned or finely grated
1 medium green apple, julienned or finely grated
1 cup bean sprouts
juice of 2 limes (or 1 lemon)
1 tablespoon rice bran oil
4 soft wholemeal bread rolls, halved
Nutritional information (per serve)
Instructions and steps:
Step 1 Combine chicken mince, curry paste, coriander stems, fish sauce and half of the shallots in a large bowl. Wet hands to thoroughly combine mixture and shape into 4 patties. Refrigerate patties for 10–20 minutes if time permits.
Step 2 Combine coriander leaves, remaining shallots, carrots, apple, bean sprouts and lime juice (or lemon juice) in a salad bowl to make apple coleslaw; set aside.
Step 3 Set a large non-stick frying pan over medium–high heat. Add rice bran oil and heat. Add chicken patties and cook for 3–4 minutes per side, or until golden brown and cooked through.
Step 4 Place a Thai chicken patty on each burger base. Top patties with reserved apple coleslaw and serve with remaining bases.
About this recipe
First published: October 2014