Chicken Korma Burgers
"From our Saturday newspaper The Weekend West. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (368.2 g)
- Calories 455.4
- Total Fat - 11.8 g
- Saturated Fat - 2.3 g
- Cholesterol - 359.1 mg
- Sodium - 654.8 mg
- Total Carbohydrate - 48.9 g
- Dietary Fiber - 4 g
- Sugars - 13.4 g
- Protein - 37.8 g
- Calcium - 278.5 mg
- Iron - 7 mg
- Vitamin C - 19.8 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
To make patties, combine all the ingredients in a large bowl and then divide into four equal portions, shaping portions into patties (about 9cm in diameter) and refrifgerate, covers, for 30 minutes.
Step 2
Heat an oiled, large, non-stick frying pan over a medium heat and add the patties and cook for about 2 minutes on each side, or until browned and then cover with a lid and reduce heat to low and cook for a further 3 minutes on each side, or until cooked through and remove from heat.
Step 3
Meanwhile, whisk yoghurt and juice in a large bowl and add spinach, cucumbers and mint and season with salt and pepper and then toss to combine.
Step 4
Heat naan according to packet directions and then cut in in half diagonally and then spread mango chutney over the naan and then top with patties and mint salad.
Tips
No special items needed.
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