Corn, Coriander and Chicken Burgers
Ingredients:
1 cob sweetcorn, husks removed
500g chicken mince*
1 small onion finely chopped
1/2 cup coriander leaves finely chopped
1 cup fresh wholegrain breadcrumbs
1 egg, lightly whisked
Salt and ground balck pepper
Olive oil, for pan-frying
To serve:
Oak leaf lettuce leaves
4 breadrolls, halved
2 lebanese cucumbers, thinly sliced lengthways using a peeler.
sweet chilli sauce
mayonnaise
Method:
Place corn upright on a board, and using a sharp knife, slice downwards to remove kernels. Place corn kernels, chicken mince, onion, coriander, breadcrumbs and egg into a medium bowl. Season with salt and pepper to taste. Mix until well combined. Form mixture into 4 patties. Place on a tray, cover and refridgerate for 30 minutes.
Heat olive oil in a large non-stick frying pan over medium heat. Add patties and cook for 4-5 minutes on each side until golden and cooked through. Drain on paper towel.
To serve, place lettuce on each roll base, top each with a pattie, cucumber and coriander. Drizzle with sweet chilli sauce and mayonnaise, top each with remaining bread and serve.
*Chicken mince is near impossible to find in France. We used pork mince as a tasty alternative.
