Name: Thai Chicken Burgers
Prep time: 40 min
Cook time: 13 min
Yield: 6
Ingredients: 550g chicken breast mince; 2 tbsp Thai red curry paste; 2 green onions, finely chopped; 1/3 cup sweet chilli sauce; 1 egg, lightly beaten; 1/3 cup low-fat cottage cheese; 1/2 cup dried breadcrumbs; 2 tbsp fish sauce; 1 tbsp reduced-salt soy sauce; 1/2 cup coriander leaves, roughly chopped; Olive oil cooking spray; 6 multi-grain or wholemeal bread rolls, halved; 2 carrots, peeled, sliced into ribbons; 100g snow pea sprouts, trimmed

Thai Chicken Burgers

October 30, 2016

by Zoe P

Category Asian Chicken

Quick, easy and low fat meal that the whole family will enjoy.

Persons

Prep Time

40 minutes

Cook Time

13 minutes

Notes

Add sweet chilli sauce for extra flavour.

Ingredients

550g chicken breast mince
2 tbsp Thai red curry paste
2 green onions, finely chopped
1/3 cup sweet chilli sauce
1 egg, lightly beaten
1/3 cup low-fat cottage cheese
1/2 cup dried breadcrumbs
2 tbsp fish sauce
1 tbsp reduced-salt soy sauce
1/2 cup coriander leaves, roughly chopped
Olive oil cooking spray
6 multi-grain or wholemeal bread rolls, halved
2 carrots, peeled, sliced into ribbons
100g snow pea sprouts, trimmed

Instructions

Combine mince, curry paste, onions, 1 tbsp of sweet chilli sauce, egg, cottage cheese, breadcrumbs, fish sauce, soy sauce and coriander. Mix well.
Using 1/2 cup mixture, shape into 6 x 3cm-thick patties. Place onto a tray. Cover. Refrigerate for
Heat barbecue on medium heat. Spray patties with oil. Cook for 12 minutes, turning, or until cooked through.
Cook rolls, cut-side down, for 1 minute. Spread roll bases with remaining sweet chilli sauce. Top with patties, carrot, sprouts and roll tops. Serve.

Thermomix Satay Chicken

September 15, 2015

by Zoe P

Category Asian Chicken Dinner Thermomix

Here is a great satay chicken recipe which also combines a number of healthy vegetables with a tasty satay sauce. This takes bit longer to prep and cook but is packed full of flavour.

Serving Size

Prep Time

30 minutes

Cook Time

30 minutes

Notes

Feel free to add more vegetables to the mix if you have any lying around, beans and other greens usually work well.
You will need a Varoma, Steaming basket and spatula for this recipe.
Recipe credit: Vorwerk recipe community.

Ingredients

Satay Sauce:
1/4 tsp fennel seeds
1/4 tsp cumin seeds
1/2 tsp coriander seeds
1 tbsp tumeric ground
3 clove garlic
1 red chilli, (seeds optional)
2 tbsp light soy sauce
2 tbsp oyster sauce
2 tbsp sugar
2 tbsp olive oil
1 can coconut milk
3 heaped tbsp crunchy peanut butter
pinch salt
Chicken Stir-fry:
600 g Chicken Thigh Diced
2 carrots
broccoli
cauliflower
1 cup frozen peas
400 g Basmati or Jasmine rice

Instructions

Sauce: Place all dry spices and salt in the TM Bowl Mill for 1 min speed 10
Place garlic and chilli in the bowl and chop for 8 secs speed 7
Add remaining sauce ingredients and milled spices, cook for 5 mins 90deg speed 2
Once cooked blend up, 30 sec speed 10.
Set aside in the thermoserver
Chicken Stir-fry & Rice: Cook rice as EDC directions - Add required amount of rice to basket. With the veggies and sliced chicken in the varoma. Place chicken in the bottom of veroma. Cook 12 - 16 mins on Varoma temp, stopping after 8 mins to stir chicken. Cook rice, chicken and veggies all together.
Remove Rice and set aside in thermoserver.
Continue to cook chicken for a further 5 minutes, until cooked in vermoma.
Finally place all chicken, veggies with sauce in TM and cook 100 deg reverse operation Gentle stir setting for 5 mins.
Serve over the rice and enjoy.

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Thai Chicken Burgers

Thai Chicken Burgers

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Thermomix Satay Chicken

Thermomix Satay Chicken

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