Chicken and courgette burger
These burgers are soft and moist and easy to eat; a favourite with many children too (including the ‘invisible’ courgette). Tastes good at all temperatures.
Ingredients
- 500 g chicken meat (mixture of breast and thigh), very finely chopped
- 2 medium sized courgettes, finely grated
- 4 spring onions, prepared and finely chopped
- handful of flat-leaf parsley, finely chopped (you may add some mint leaves for extra flavour)
- 1 garlic clove, finely chopped
- finely grated zest of ½ unwaxed lemon
- 1 egg
- handful of breadcrumbs
- salt
- rapeseed or sunflower oil for frying
Method
- Mix all ingredients for the burgers in a bowl, mix well until you have a smooth, even mix. Form small flat burgers. Preheat oven to 220 °C. In a large frying pan heat a generous amount of oil. Gently fry burgers on both sides until golden, a couple of minutes. Remove from the pan and place in a single layer in a shallow ovenproof dish. Bake in the oven for 5 to 10 minutes, until well cooked.