BURGER night
CHICKEN BURGER
FISH BURGER
CHICKEN BURGER WITH SPICY SLAW
SERVES 4
KEEP ON TRACK per servingFAT 56G CARBS 14G PROTEIN 46G
FOR THE BUNS
3 jumbo eggs, separated
150g cream cheese, softened
2 tbsp thyme, dried
1 tsp cream of tartar sesame seeds to sprinkle
FOR THE CHICKEN
4 chicken thighs, deboned, skin off
1 cup buttermilk
2 eggs, beaten
1 cup desiccated coconut
40g Pecorino cheese, grated Himalayan salt and black pepper coconut oil for frying
FOR THE COLESLAW
250g Brussels sprouts, shredded
1 baby fennel bulb, shredded
10g chives, chopped
50g radish, cut into matchsticks
2 tbsp home-made mayonnaise
1 tsp dried chilli flakes
2 tbsp extra-virgin olive oil sliced tomatoes and lettuce leaves.
Preheat the oven to 160°C. Grease 4 x 10cm pie dishes. In a
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