Thai chicken burgers with apple slaw

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 400g lean chicken mince
  
• 2 tablespoons Thai red-curry paste
  
• 1 bunch fresh coriandercilantroX, stems finely sliced and leaves reserved
  
• 2 teaspoons fish sauce
  
• 6 shallots, finely sliced
  
• 4 large carrots, julienned or finely grated
  
• 2 medium-sized green apples, julienned or finely grated
  
• 2 cup bean sprouts
  
• 4 limes or 2 lemons, juice
  
• 2 tablespoon rice bran oil
  
• 4 soft wholemeal bread rolls, halved

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Instructions

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1. 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.
2. To make apple coleslaw, in a small bowl combine coriander leaves, remaining shallots, carrots, apple, sprouts and lime (or lemon) juice. Set aside.
3. 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.
4. 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.

Variations

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

Nutrition info (per serve)

Calories 482 cal

Kilojoules 2020 kJ

Total fat 24 g

Saturated fat 7 g

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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.

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First published: Mar 2015

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