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Spicy Chicken Burgers
If these are made small enough they make lovely ‘spicy chicken balls’ – perfect size for children (maybe go lighter on the chilli) or party nibbles.
Ingredients show imperial units
- 250g leftover cooked chicken
- 1 egg
Eggs
Always have some on hand for quick scrambled egg.
- Keep eggs in the fridge in their box and never eat them after their best before date.
- The Health Protection Agency recommends buying Lion branded eggs, which come from vaccinated hens and are therefore less likely to contain salmonella
- 100g bread crumbs
Bread crumbs
Made from leftover bread.
Dry slices of white or wholemeal bread on a flat baking sheet in the oven – just pop them in when (or immediately after) something else is cooking. Leave to dry until completely crisp, when they will snap in half easily. Cool completely and whiz in a food processor or blender. Store in a freezer bag.
- Handful of coriander leaves
Herbs
Ideal for seasoning pastas.
To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.
- Small piece of fresh ginger, peeled and finely chopped
- 1 chilli, seeds removed and finely chopped
- Salt
Salt
Consider tablesalt, sea salt or crystals.
Sea salt’s pronounced and salty flavour means less is required to season food.
- Ground black pepper
Black peppercorns
Best used as a condiment.
They can be lightly crushed and used to spice up a creamy sauce or to coat fillet steak or chicken breasts.- Although it might seem odd, grinding black pepper over a bowl of strawberries enhances the flavour of the fruit.
- Pepper that is pre-ground is not fresh tasting and often has other ingredients mixed in.
- Choose the type of mill that suits you, and if you want coarser pepper you can loosen the screw on the top of the mill or crush the seeds in a pestle and mortar
- Plain flour
Flour
For pastry making or to thicken sauces, soups, stews and casseroles.
- Raising agents are added to plain flour to make self-raising flour, used to lighten and give an airy texture to cakes and sponges.
- Once opened reseal with quick clips or transfer to an airtight container or kilner jar. It will keep for up to 3-4 months
- Sunflower oil
Sunflower oil
It is tasteless and heats to a high temperature so is a good all round oil.
Ideal for pan-frying, mayonnaise, dressings and marinades.
- Sweet chilli sauce for dipping and salad to accompany
Instructions
- Process the chicken in a food processor until finely chopped. Add the egg, breadcrumbs, coriander, ginger and the chopped chilli.
- Process until the mixture is smooth, season well.
- Using wet hands, divide the mixture into 8 small balls and lightly flatten, toss in a little plain flour.
- Shallow fry in sunflower oil until golden on each side and serve with sweet chilli sauce for dipping and a crispy salad.
