Indian Chicken Burger

For this dish, I draw inspiration from Donna Hay's tender chicken burgers with an Indian twist! I serve them with creamy potatoes in a spiced coconut sauce and a refreshing coleslaw with mango dressing.

Chicken mince (better life 2 stars), white cabbage, white onion, courgette, carrot, peas, garlic, green chilli, potato, lime juice, fresh ginger, coriander, cumin seeds, turmeric, black mustard seeds, coconut (desiccated), yoghurt, breadcrumbs, mango chutney (mango, sugar, cider vinegar, garlic, ginger, chilli, salt), Pataks mild curry paste, tamarind, coconut milk, pepper and salt, sunflower oil.

Allergens: gluten, koemelk, lactose, mosterd, sulfiet.

MicrowaveMarleen's choice

Heat the chicken burger with potato loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the coleslaw (cold).

Oven — 200°C, 15-30 min

Preheat the chicken burger with potato covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the coleslaw (cold). Disposable containers cannot be used in the oven, transfer to an oven dish.

Energy146,75 kcal

Protein6,58 g

Fat8,67 g

of which saturated2,43 g

Carbohydrates10,99 g

Dietary fibre2,3 g

Salt0,56 g

Average weight: 540 g

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