Healthy chicken burgers with pickled red cabbage
These Asian-inspired chicken burgers make a great, leaner alternative to the usual beef. Pickled red cabbage on the side adds an extra kick. Serve on round lettuce leaves instead of buns
- ½ small red cabbagevery finely shredded
- 1 limejuiced
- 3 tbsp rice vinegar
- 4 skinless chicken breastschopped
- chopped to make 1 tbsp ginger
- a small bunch corianderfinely chopped
- ½ stalk lemongrassfinely shredded
- 1 tsp sesame oil
- 2 tbsp sriracha chilli sauceplus more to serve
- 4 tbsp soft breadcrumbswholemeal or sourdough
- 1 tsp soy sauce
- to serve round lettuce leaves
Nutrition: per serving
- kcal231
- fat2.8g
- saturates0.5g
- carbs16.6g
- fibre3.4g
- protein33.2g
- salt1.2g
Method
step 1
Toss the cabbage with the lime juice and vinegar, and season. Put to one side at room temperature until you’re ready to serve. Heat the oven to 220C/fan 200C/gas 7.
step 2
Blitz the chicken, ginger, coriander and lemongrass quickly in a blender until combined. Mix in the sesame oil, sriracha and panko, and season with soy sauce. Mould into 4 burgers. Put onto a lined baking tray, transfer to the oven, and cook for 15 minutes on each side until golden and cooked through. Serve on lettuce leaves, topped with the pickled cabbage and with more sriracha on the side.
