Corn, coriander & chicken burgers
Prep 25 mins | Cook 10 mins | Serves 4
1 cob sweetcorn, husks removed
500g chicken mince
1⁄2 small onion, finely chopped
1⁄3 cup coriander leaves, chopped
1 cup fresh wholegrain breadcrumbs
1 egg, lightly whisked
Salt and ground black pepper
Vegetable oil, for pan-frying
4 oak leaf lettuce leaves
4 wholemeal bread rolls, halved
2 lebanese cucumbers, thinly sliced lengthways
1⁄3 cup coriander leaves
1⁄3 cup sweet chilli sauce
Step 1 Place corn upright on a board, and using a sharp knife, slice downwards to remove kernels. Place corn kernels, chicken mince, onion, coriander, breadcrumbs and egg into a medium bowl. Season with salt and pepper to taste. Mix until well combined. Form mixture into 4 patties. Place on a tray, cover and refrigerate for 30 minutes.
Step 2 Heat 1⁄2 cm (depth) vegetable oil in a large non-stick frying pan over medium heat. Add patties and cook for 4–5 minutes on each side until golden and cooked through. Drain on paper towel.
Step 3 To serve, place lettuce on each roll base, top each with a pattie, cucumber and coriander. Drizzle with sweet chilli sauce, top each with remaining bread and serve.
Good for you ... Sweet Corn
A good source of dietary fibre which contributes to normal laxation.
Provides niacin (vitamin B3) which is needed for the release of energy from food and also the B vitamins biotin and folate. Biotin contributes to the maintenance of healthy skin, mucous membranes and hair while folate is needed for the formation of blood cells. Also provides some iron that is needed for making red blood cells.
A source of potassium that may help balance the sodium in salty foods.
The carbohydrate in sweetcorn is digested slowly and has a low glycaemic index (GI)