Chicken Patties

Ingredients:
1kg chicken mince
60ml flour
Sea salt and freshly ground black pepper to taste
1 egg, beaten
250ml fresh bread crumbs
15ml paprika
2.5ml dried thyme
5ml lemon juice
15ml butter
15ml sunflower oil
30ml fresh chopped parsley

Method:
In a large bowl, combine the chicken mince with bread crumbs, egg, flour, salt, pepper,paprika, thyme and lemon juice. Form the chicken mixture into patties about half an inch thick. Chill in the fridge for about 30 minutes to firm them up the patties.

Combine sunflower oil and butter in a frying pan and heat over medium heat. When the oils begin to bubble, add the chicken patties and sauté for about 5 minutes until golden on each side.  

Chicken and Apricot Burgers with Yoghurt and Cucumber Relish

Chicken and Apricot Burgers 

with Yoghurt and Cucumber Relish

Ingredients:

500g chicken mince

4 spring onions, trimmed and finely sliced

8 dried apricots, finely chopped

Salt and freshly ground black pepper

15ml olive oil

Pitta bread to serve

For the Relish

125ml Greek yoghurt

10cm cucumber, finely chopped

30ml fresh chopped mint

Method:

Mix the minced chicken and spring onions, dried apricots and a generous amount of seasoning. Divide the mixture into 4 and shape each portion into a burger about 10cm wide.

Heat the oil in a frying pan and cook the burgers two at a time. Leave to cook over medium high heat for 5 minutes. Turn over and cook for another 5-6 minutes on the other side or until they are cooked through.

Meanwhile, make the relish by mixing all the ingredients. Serve the burgers with the relish and warmed pitta bread.

Chicken and Spring Onion Burgers

Chicken and Spring Onion Burgers

Ingredients:

500g chicken mince

6 spring onions, peeled and chopped

Grated zest of one lemon

50g fresh bread crumbs

25g freshly grated Parmesan cheese

Salt and freshly ground black pepper

10ml sunflower oil

4 burger buns, cut horizontally

Lettuce leaves

Potato wedges and relish to serve

Method:

Mix together the chicken mince, onions, lemon zest, breadcrumbs, Parmesan and seasoning. Shape the mixture into 4 patties, each measuring about 10cm wide.

Pan-fry the patties in oil over a low to medium heat for about 15 minutes, or until cooked through, turning halfway through.

Meanwhile, lightly toast the burger buns. Cover the base of each bun with lettuce and a burger. Serve with potato wedges and relish on the side.