Chicken and kale mini burgers with Five spice and Chillii

This is the only chicken burger recipe you will ever need. I do not eat lots of red meat and at the moment I am off fish (more about that later), so I am trying to make chicken sexy. Chicken does not taste great on its own it is pretty bland and it needs all of the help it can get from other flavours by way of herbs, sauces, seasoning and the like. So I opened my fridge and was faced with a bevy of chicken fillets, an over purchase. Standing in the supermarket that familiar thought.. ‘Do I have any chicken in the fridge for the day? No, I don’t think I do, let me buy some`. And then two days later ‘Do I have any chicken left over in the fridge or did I cook it? I think I cooked it, let me buy some more’, And so on and so forth and hence, too much chicken in the fridge.

These can be prepared ahead of time and then cooked. You can eat them straight away of course or they are great for packed lunches the next day, cold or hot. I would not keep them past a couple of days though just to be sure.

Turn oven on to 200c. Minced up chicken is an unfavourable sight and so to save your eyes of that trauma, the mincing-up-the-chicken-pic has been omitted. OR I totally forgot to start taking pictures until I had rolled all the balls. I will leave you to choose which answer you think really happened. Pop the chicken in to a food processor with 3 large handfuls of Kale, and depending on how spicy you want it, a few generous shakes of chilli flakes. I then added a tsp of five spice powder  along with salt and pepper. Did you know that the primary ingredient in Five spice powder, well the one I bought from local supermarket anyway, is Sugar? No, neither did I, until now; no wonder it tastes so darn good. Blitz together in the mixer and then roll in to 10 equal size balls and set aside. put the flour along and egg into a bowl , mix and then set aside. In another bowl put the breadcrumbs and yes, set them aside. Flatten the ball first a bit to resemble a little burger, then dip it in to the egg mix and then roll it in to the breadcrumbs and put it back on to the plate. Repeat with the rest of the balls.

Put some oil in a pan and then fry the balls for about 2 minutes per side or until the balls are golden brown as per the picture and then stick them in to the oven. The handle on my frying pan can withstand a very high temperature and so can go in to the oven. If you are unsure whether your pan can handle the heat and do not want to risk reaching in to the oven after the obligatory five or so minutes cooking time only to find the handle has melted all over the shelves, then use some tongs to pop the burger balls on to a baking tray and then in to the oven.

Cook the burgers for about 5 minutes or until they are piping hot inside. I test this by putting a knife in to the centre of one, leaving it there for a minute and then pulling the (blunt) knife out and putting it on my inner wrist. If I say owww then it is piping hot. Kiddies do not try this method at home and grown-up kiddies, Please be careful if you are going to use this method. You can always just cut it open and see if lots steam comes out. This safer way will also tell you if it is cooked or not.

My idea this year is to eat more greens. No, I am not leaning to towards a vegan conversion, but I realise I don’t eat enough of them, especially during the winter months, when all I crave is cheesy stodgy food. I cooked up some asparagus, broccoli and sugar snaps. I chopped up some cucumber and celery, threw in some watercress and rocket and then made a maple and balsamic dressing to drizzle over the top. Although it took me a whole episode of ‘This is US’ to eat it, this salad was well worth every minute. I am binge watching ‘This is US’ on Amazon prime video at the moment and my gosh it’s a bit of a tear jerker. If you fancy a feel good, and slightly tear inducing bit of TV then I recommend it. Highly. Recipe below

375g of chicken breast

3 large handfuls of Kale

1 tsp of five spice

3 shakes of chilli flakes

salt and pepper

oil

For the ‘salad’

2 large handful of broccoli cut in to florets, cooked

1 large handful of asparagus, trimmed and cooked

1 large handful of sugarsnap peas, cooked

3 sticks of celery, sliced

1/2 cucumber, skinned and diced

1/2 baby gem lettuce slices

Dressing

1 tbsp of balsamic vinegar

3 tbsp of extra virgin olive oil

1-2 tsp of maple syrup, optional

Turn the oven to 200c. Put the chicken in the food processor with the kale, chilli flakes and five spice and blitz until the mixture res

 

I hope you enjoy the salad. Do let me know how you get on with it if you make it. Have a wonderful week.

Big love

Lorraine xxx

PS; If you spot any typos then let me know below and I will correct it.