11 October, 2015
Satay Chicken Burgers
Satay Chicken Burgers
Makes: 8
Ingredients:
- 500g chicken mince
- 3 spring onion, finely diced
- 2 tablespoons freshly shredded coriander (optional)
- 1/2 cup ground rice
- 3 tablespoons smooth peanut butter
- 1 tablespoon curry powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon garlic salt
Method:
- Place all ingredients into a mixing bowl and use damp hands to massage the mixture ensuring it is very well combined.
- Divide the well combined burger mix into 8 portions and roll into golf balls
- Heat 1-2 tablespoons of rice bran oil in a heavy based frying pan over a medium-high heat, evenly place 4 of the balls in the frying pan and then press down to flatten to about 2cm thick, cook for approximately 4-5 minutes until golden brown, flip the burger and repeat on the other side
- Remove the burgers and place on some kitchen paper to drain any excess oil why you cook the remaining burgers.
Recipe Notes:
- Store covered in the fridge for a maximum of 2 days
- This recipe is freezer friendly
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.