Chicken And Corn Burgers

During the school holidays we have been trying out new burger recipes and this one has been very popular with my boys so I am now making these burgers in the canteen of our local primary school.

These burgers freeze brilliantly so double the recipe, bake them, cool them and freeze them for another night.

This recipe has a gluten free option in the ingredients list too. Makes 6-8 burgers.

Ingredients

500g chicken thighs, minced

100g sweet corn kernals

60g grated cheese

1/4 teaspoon garlic powder

a pinch of chilli powder

20g fresh breadcrumbs or 2 tablespoons potato starch

salt and pepper

Method

Combine all of the ingredients in a large bowl.

Preheat the oven to 210 degrees centigrade and line two baking sheets with baking parchment.

Fill a bowl with water, wet your hands and form the meat into six balls and the six patties, wetting your hands between each one.

Lay the patty onto the prepared baking sheet and using the palm of your hand flatten gently until 1cm thick. Repeat with the remaining patties and pop into the oven.

Bake for 15-20 miutes until cooked through and golden.

Chicken Meatballs with Hidden Veggies

A great way to use fresh tomatoes, spinach and sweetcorn!

I really like the idea of minimal washing up so do consider cooking the onion and the reusing the pan for the meatballs, think of it as added flavour!

For my gluten free option, I bake a potato while the meatballs are cooking and have a potato topped with the sauce and meatballs.

Serves 6.

Ingredients

3 tablespoons oil

4 onions , diced

3 cloves garlic, chopped

2 tablespoons fresh coriander

2 tablespoons fresh chopped dill

1 teaspoon chilli flakes

500g minced chicken

250g sweetcorn kernels, fresh or frozen

salt and pepper

SAUCE

5 anchovies in oil, drained

pepper, freshly ground

5 large tomatoes, deseeded and diced

50g baby spinach leaves

100g mozzarella, grated

Method

Preheat the oven to 190 degrees Centigrade.

In a large frying pan, heat the oil and add the onions, cook until soft and beginning to colour, add the garlic and cook for 2 minutes.

Spoon 1/4 of the onion mix into a large bowl and set aside to cool.

Add the anchovies to the remaining onions and cook for 1 minute, add the tomatoes.

Spoon the mix into an oven proof dish. Keep the pan on the stove to cook the meatballs.

Once the onions in the bowl have cooled, add the fresh coriander and dill, chilli flakes, chicken, sweetcorn and seasoning, mix well.

Heat the pan to medium high.

Form the meat into meatballs and quickly fry them on all sides to colour them.

Sprinkle the spinach over the tomato mixture and spoon over the meatballs.

Top with the grated cheese and bake, covered, in the oven for 35-45 minutes until the meatballs are fully cooked and then bake, uncovered for 10-15mins to allow the cheese to brown.

To serve, top some hot cooked pasta with a handful of baby spinach, the sauce from the meatballs and then the meatballs themselves.

 

Chicken And Sweetcorn Burgers With Oozing Brie

Sneaking spinach, raw beetroot, raw carrot and sweetcorn in with these juicy burgers!

A lovely change from a beef burger and yet very satisfying, my gluten free version of this is a layer of avocado, topped with the spinach, coleslaw, chicken and Brie, yummy!

Serves 6.

Ingredients

30 mls olive oil

1 onion, finely diced

2 small cloves garlic, finely diced

1 tablespoons ground coriander

1/4 – 1/2 teaspoon chilli flakes

250g fresh or frozen sweetcorn

500g minced chicken

20g fresh coriander, leaves and stalks, chopped roughly

Salt and pepper

COLESLAW

1 large beetroot, peeled and grated

1 large carrot, peeled and grated

60mls mayonnaise

1 tablespoon finely chopped fresh coriander

Freshly ground pepper

6 rolls, I used a sourdough

baby spinach leaves

6 large slices of Brie, around 40-50g each

Method

Heat the oil in a large frying pan over a medium to low heat.

Add the onion and cook until soft, add the garlic, chilli and coriander and cook until very fragrant.

Pour the onion into a large bowl to cool.

Return the pan to the heat and add the sweetcorn, cook for 3-4mins.

Add the corn to the onions and allow to cool.

Once the onion and corn has cooled, add the chicken, coriander, salt and pepper to the bowl and mix well using your hands.

In another bowl, combine the beetroot, carrot, mayo and pepper, set aside.

Heat a large oven proof  frying pan or BBQ to a medium to high heat. If using a pan, preheat the grill to high.

Using dampened hands, form the chicken and corn into patties, not too thick.

Cook the patties in batches, I can fit three into my biggest frying pan, cook on the first side for 3mins, flip over and top the cooked side with a slice of Brie.

Cook for 2-3 mins and then slide the pan under the grill, just long enough for the Brie to become very gooey.

Half the roll, sprinkle spinach on the base, top with a big spoonful of coleslaw, burger and the lid.

Chicken Chappali Kebabs or Indian Inspired Chicken Patties

Food eaten with your hands tastes so much better so I serve these with paratha, fresh baby spinach leaves and a yogurt dressing of 300mls yogurt, 10g chopped fresh mint, salt and pepper.

For the gluten free option I have either have rice or chickpea dosa. The boys happily eat these cold so I then serve them with nan for an easy lunch the next day.

These cook very well on the flat plate of a barbecue too.

Makes around 20 kebabs/patties.

Ingredients

1kg minced chicken

200mls natural yogurt

5 cloves garlic, peeled and crushed

50g fresh coriander, leaves and stalks, chopped

10g fresh mint leaves, chopped

2 tablespoons ground cumin

3 tablespoons ground coriander

2 teaspoons Kashmiri ground chilli

1 teaspoon ground ginger

1 tablespoon salt

freshly ground pepper

oil to fry

lime wedges to serve

Method

Place a sieve over a bowl and spoon the yogurt into it, set aside for 30mins.

In a large bowl combine all ingredients except oil and lime wedges.

Using your hands, mix the meat, herbs, spices and yogurt.

Set aside in the fridge for 24hours.

When ready to cook.

Heat a large frying pan over medium to high heat with the oil.

Using damp hands form the chappalis into small patties and fry in batches until golden on both sides and cooked through.