Thai Chicken Burgers with Cucumber Relish and Sweet Potato Wedges
Looking for a new recipe idea for a healthy, quick and easy midweek meal? Want something big on flavour but low on calories and processed carbs? Look no further!
This dish is full to the brim with the delicious tastes of Asia with lemongrass, chilli, soy and lime running through the juicy chicken burger as well as in the pickled cucumber relish. Refreshing yet filling, this speedy supper ticks all the boxes - you must give it a try!
Thai Chicken Burgers with Cucumber Relish and Sweet Potato Wedges
Serves 4
3 skinless free-range chicken breasts, finely diced
100g toasted bread, torn into chunks
2 lemongrass sticks, finely chopped
1 tbsp plain flour
2 small red chillies, deseeded and finely chopped
5 spring onions, finely chopped
2 limes
4 tsp soy sauce
2 tbsp fresh parsley, chopped
1 medium free-range egg
2 tbsp olive oil
½ tsp sugar
½ cucumber, peeled, seeds removed and diced
½ tsp chilli flakes
Roasted sweet potato wedges, to serve
Place the bread, lemongrass and chilli into a blend and whizz until you have crumbs. Add the chicken, flour, spring onions, zest and juice of 1 lime, half the soy sauce, parsley and egg then blitz again until smooth and starting to come together.
Shape into 4 burgers, put on a lined plate and cover with cling film. Chill for 20 minutes.
Meanwhile, make the cucumber relish. Mix the remaining soy, sugar, juice of the remaining lime and chilli flakes, pour over the cucumber and combine. Set aside.
Preheat the oven to 200°C/fan180°C/gas 6. Heat the oil in a large frying pan and brown the burgers for 2-3 minutes on each side. Transfer to a lined baking sheet and bake for 10 minutes or until cooked through.
Serve with the cucumber relish and some roasted sweet potato wedges.
This dish is full to the brim with the delicious tastes of Asia with lemongrass, chilli, soy and lime running through the juicy chicken burger as well as in the pickled cucumber relish. Refreshing yet filling, this speedy supper ticks all the boxes - you must give it a try!
Thai Chicken Burgers with Cucumber Relish and Sweet Potato Wedges
Serves 4
3 skinless free-range chicken breasts, finely diced
100g toasted bread, torn into chunks
2 lemongrass sticks, finely chopped
1 tbsp plain flour
2 small red chillies, deseeded and finely chopped
5 spring onions, finely chopped
2 limes
4 tsp soy sauce
2 tbsp fresh parsley, chopped
1 medium free-range egg
2 tbsp olive oil
½ tsp sugar
½ cucumber, peeled, seeds removed and diced
½ tsp chilli flakes
Roasted sweet potato wedges, to serve
Place the bread, lemongrass and chilli into a blend and whizz until you have crumbs. Add the chicken, flour, spring onions, zest and juice of 1 lime, half the soy sauce, parsley and egg then blitz again until smooth and starting to come together.
Shape into 4 burgers, put on a lined plate and cover with cling film. Chill for 20 minutes.
Meanwhile, make the cucumber relish. Mix the remaining soy, sugar, juice of the remaining lime and chilli flakes, pour over the cucumber and combine. Set aside.
Preheat the oven to 200°C/fan180°C/gas 6. Heat the oil in a large frying pan and brown the burgers for 2-3 minutes on each side. Transfer to a lined baking sheet and bake for 10 minutes or until cooked through.
Serve with the cucumber relish and some roasted sweet potato wedges.
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