Satay
chicken burgers
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1 long loaf Turkish pide |
|
750g minced chicken |
|
1 cup (70g) stale breadcrumbs |
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¼ cup finely chopped fresh coriander
leaves |
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2/3 cup (160ml) satay sauce |
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1 large carrot (180g), peeled |
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1lebanese cucumber (130g) |
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1 cup (250ml) yogurt |
Quarter pide
width ways, cut each piece in half horizontally. Place pieces, cut-side up, on
oven tray’ toast, on both sides, under heated grill, until browned lightly.
Combine chicken, breadcrumbs, coriander and
half of the sauce in medium bowl; shape into four patties. Cook in large heated
oiled frying pan until browned both sides and cooked through.
Meanwhile,
using a vegetable peeler, slice carrot and cucumber into thin strips.
Top each of
the pide bases with a burger, equal amounts of carrot and cucumber strips, and
combined yogurt and remaining sauce.
SERVES: 4
FAT: 3379KJ
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