Leftover Ideas

What do you do with leftovers? We all have our regular go-to soups, stews and curries but these delicious chicken mini burgers are a winner!
DifficultyBeginner

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!

Leftover Ideas
Yields1 Serving
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins
 225 g leftover chicken (roughly)
 1 spring onion, sliced(or 1/2 a medium onion)
 1 egg, beaten
 1 garlic clove
 1 tbsp pesto (heaped)Any type: wild garlic, basil and pine nut or walnut and rocket.
 1 slice of wholemeal bread or gluten free bread
 salt & pepper
 sprouted seeds
OR
 225 g leftover chicken
 1 spring onion, chopped
 1 red chilli
 1 garlic clove
 a few combined leaves of wild garlic, parsley and coriander(whatever is available)
 salt and pepper
 ground almonds to coat(if wanted or cook plain)
 sprouted seeds
1

Whizz the leftover chicken in a food processor with the spring onion/onion and garlic.

2

In a bowl, put the breadcrumbs and add the chicken mixture.

3

Add the beaten egg, pesto and some light seasoning and mix really well.

4

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.

5

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.

6

The spicy version can be served with a mint and garlic raita with kefir.

Ingredients

 225 g leftover chicken (roughly)
 1 spring onion, sliced(or 1/2 a medium onion)
 1 egg, beaten
 1 garlic clove
 1 tbsp pesto (heaped)Any type: wild garlic, basil and pine nut or walnut and rocket.
 1 slice of wholemeal bread or gluten free bread
 salt & pepper
 sprouted seeds
OR
 225 g leftover chicken
 1 spring onion, chopped
 1 red chilli
 1 garlic clove
 a few combined leaves of wild garlic, parsley and coriander(whatever is available)
 salt and pepper
 ground almonds to coat(if wanted or cook plain)
 sprouted seeds

Directions

1

Whizz the leftover chicken in a food processor with the spring onion/onion and garlic.

2

In a bowl, put the breadcrumbs and add the chicken mixture.

3

Add the beaten egg, pesto and some light seasoning and mix really well.

4

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.

5

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.

6

The spicy version can be served with a mint and garlic raita with kefir.

Leftover Ideas

Recipe by

Nutritionist
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