Thai chicken burgers with apple slaw

Author: Sprout

Photographer: Mark O'Meara

Serves: 4

Time to make: 30 mins

Ingredients

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Combine mince, curry paste, coriander stems, fish sauce and one-third of shallots in a large bowl. Wet hands to thoroughly combine mixture and shape in 4 patties. Refrigerate patties for 10-20 minutes if time permits.
To make apple coleslaw, in a small bowl combine coriander leaves, remaining shallots, carrots, apple, sprouts and lime (or lemon) juice. Set aside.
Set a large non-stick frying pan over a medium-high heat. Add oil and heat. Add chicken patties and cook each side for 3-4 minutes or until golden brown and cooked through.
Place a patty on each burger base. Top patties with half of the reserved apple coleslaw and serve with remaining coleslaw and other roll halves.

Make it gluten free: Check curry paste is gluten free and use gluten-free bread rolls.

Calories 482 cal

Kilojoules 2020 kJ

Protein 26 g

Total fat 24 g

Saturated fat 7 g

Carbohydrates 40 g

Sugar 13 g

Dietary fibre 8 g

Sodium 560 mg

Calcium 90 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.