My children have always loved every version of these burgers and here are two of our favourites. They are brilliant with a salad on their own or popped into a wholemeal pitta or wrap and added to a packed lunch or picnic. Easily adapted for a gluten-free diet and super quick to prepare. They stretch leftovers to create more meals for many mouths. I highly recommend trying these!
Whizz the leftover chicken in a food processor with the spring onion/onion and garlic.
In a bowl, put the breadcrumbs and add the chicken mixture.
Add the beaten egg, pesto and some light seasoning and mix really well.
Form small patties and either bake in an oven at 180 for 20 mins, turning halfway through or gently cook in a frying pan in a little olive oil for a quicker result.
Serve with seasonal vegetables and pickles. We had mini, wholemeal pitta pockets, grated carrot, sprouted seeds and a selection of salad ingredients and homemade pickles.
The spicy version can be served with a mint and garlic raita with kefir.
Ingredients
Directions
Whizz the leftover chicken in a food processor with the spring onion/onion and garlic.
In a bowl, put the breadcrumbs and add the chicken mixture.
Add the beaten egg, pesto and some light seasoning and mix really well.
Form small patties and either bake in an oven at 180 for 20 mins, turning halfway through or gently cook in a frying pan in a little olive oil for a quicker result.
Serve with seasonal vegetables and pickles. We had mini, wholemeal pitta pockets, grated carrot, sprouted seeds and a selection of salad ingredients and homemade pickles.
The spicy version can be served with a mint and garlic raita with kefir.