Crispy chicken burgers with corn

Name: Crispy chicken burgers with corn
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 500g chicken breast fillets; 50g plain flour; 1 free range eggs; 3 slices sliced wholemeal bread; ½ tsp (2.5g) smoked paprika; 4 burger buns; 40ml mayonnaise; ¼ savoy / white cabbage; 300g frozen sweetcorn; 3 tbsp (45ml) vegetable oil

American40 mins£1.46 a portion

Ingredients

Serves 4

Chicken breast fillets500g
Plain flour50g
Free range eggs1
Sliced wholemeal bread3 slices
Smoked paprikastore cupboard½ tsp (2.5g)
Burger buns4
Mayonnaise40ml
Savoy / white cabbage¼
Frozen sweetcorn300g
Vegetable oilstore cupboard3 tbsp (45ml)

Plus salt and pepper. About £5.85 for the amounts used.

Method

1
Blitz or grate 3 slices of bread into crumbs and mix with ½ tsp smoked paprika. Slice 500g chicken breast in half horizontally to make 4 thin fillets.
2
Dip in 50g flour, then 1 beaten egg, then the crumbs. Fry in 3 tbsp oil for 4 minutes on each side until golden and cooked through.
3
Cook 300g frozen sweetcorn in boiling water for 3 minutes.
4
Serve the chicken in 4 buns with shredded cabbage (¼ cabbage) and the 40ml mayonnaise, with the corn on the side.

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