These Asian-inspired chicken burgers make a great healthy alternative to the usual beef, and pickled red cabbage adds an extra kick. Serve on round lettuce leaves instead of buns for a carb-free meal.
- ½ a small red cabbage, very finely shredded
- Juice of 1 lime
- 3 tbsps of rice vinegar
- 4 skinless chicken breasts, chopped
- 1 tbsp of chopped fresh root ginger
- Small bunch of coriander, leaves finely chopped
- ½ a lemongrass stalk, trimmed and finely shredded
- 1 tsp of sesame oil
- 2 tbsps of sriracha chilli sauce, plus extra to serve
- 4 tbsps of panko breadcrumbs
- 1 tsp of soy sauce
- Round lettuce leaves, to serve
- Salt and freshly ground black pepper
- Toss the shredded cabbage in a bowl with the lime juice and vinegar, and season. Put the cabbage to one side at room temperature until you’re ready to serve.
- Preheat the oven to 220ºC/Fan 200ºC/Gas 7 and line a baking tray with baking parchment.
- Place the chicken, ginger, coriander and lemongrass in the bowl of a food processor or in a blender and blitz briefly until combined.
- Add the sesame oil, sriracha, panko breadcrumbs and soy sauce and blitz again briefly, just enough to combine.
- Mould the mixture into four burgers, and place the burgers on the lined baking tray.
- Bake for 15 minutes on each side, until golden and cooked through. Serve on lettuce leaves, topped with the pickled cabbage and with extra sriracha on the side.
Recipe courtesy of Olive: 100 Of The Very Best Quick Healthy Meals (Orion Books, £8.99)