Recipe for Cumin and Cayenne Chicken Slaw Burgers, served with roasted baby potatoes
800g baby potatoes – cut in half
4 chicken breasts
1 tsp cayenne pepper (optional)
1 tsp cumin
4 Portuguese rolls – cut in half
1/4 cabbage – slice finely
4 spring onion – slice at an angle
2 tbsp yoghurt
2 tbsp mayonnaise
1 tbsp wholegrain mustard
olive oil (from your pantry)
salt and black pepper (from your pantry)
butter (from your pantry)
tin foil (from your pantry)
cling film (from your pantry)
Preheat the oven to 180°C. Line a baking tray with baking paper.
To make the cauliflower rice, cut the cauliflower into florets and pulse in a food processor until it forms a rice-like texture.
In a mixing bowl, combine the cauliflower rice, almond meal, 1 tbsp olive oil or coconut oil, parsley, curry powder and season generously with sea salt and pepper. Add the whisked egg and mix well to combine.
Cover a small plate with 1/4 cup of almond meal. Using your hands, take a small handful of mixture and roll into balls. It should make about 5-6 balls.
Spray or drizzle more olive oil or coconut oil over the top of the balls. Place the balls on the baking tray and place in the oven for 25 minutes or until they’re golden.
Serve with hummus and a green salad.