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Chicken curry burger
Fruit and vegetables
3
garlic
cloves, crushed
1 medium
onion
, chopped
1
Scotch bonnet chilli
, seeds removed, finely chopped
1 tsp crushed fresh root
ginger
1
potato
, peeled and chopped
1
carrot
, peeled and chopped
3 sprigs fresh
thyme
250g/9oz
red cabbage
, shredded
250g/9oz
white cabbage
, shredded
125g/4½oz
carrot
, grated
1
red onion
, thinly sliced
½ tsp
garlic
powder
pinch salt and
pepper
1
red onion
, thinly sliced
75g/2¾oz
rocket
Tins, packets and jars
splash
coconut milk
125g/4½oz
mayonnaise
1 tbsp
Dijon mustard
Cooking ingredients
2 tbsp
curry powder
2 tbsp all-purpose
seasoning
1½ tsp
salt
1 tbsp
vegetable oil
250g/9oz plain
flour
, seasoned with salt and pepper
1 tbsp
maple syrup
2 tbsp apple cider
vinegar
125ml/4fl oz apple cider
vinegar
1 tbsp granulated
sugar
1½ tsp
salt
drizzle
olive oil
big pinch sea
salt
Dairy, eggs and chilled
3 free-range
eggs
, whisked
200g/7oz
Red Leicester
, grated
200g/7oz
mozzarella
, grated
Meat, fish and poultry
1kg/2lb 4oz
chicken thighs
, boneless, skin removed
Other
5 pimento berries
250g/9oz
panko breadcrumbs
250ml/9fl oz hot water (not boiling)
7 burger
buns
, toasted and buttered
Back to recipe
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