 Chicken and Chickpea Burgers
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serves: 4
Chicken and chickpea burgers are a favourite with kids and a great way to use up cooked chicken. The combination of protein from the chicken and the chickpeas, along with some fibre, iron, folic acid, and Vitamin E, makes these burgers a healthy dish that is great for the whole body.
Choose British chicken with the Red Tractor and Union Jack on pack and you’ll know that you’re getting fresh, local birds that are fully traceable back to independently inspected British farms. Or ask your butcher if it’s British.
Ingredients
450g roast British chicken meat
200g canned chickpeas - which is half a can, drained
1 small onion, roughly chopped
1 garlic clove, peeled and roughly chopped
2 tspns fresh or dried sage - preferably fresh, finely chopped
175g wholemeal breadcrumbs
1 egg, beaten
Salt and freshly ground black pepper
Method
1. Using either a mincer or a food processor, finely mince together the chicken, chickpeas, onion and garlic. If you don’t have a food processor then simply pop all the ingredients in a bowl and mash together with a fork!
2. Place the mixture in a bowl and mix the sage into the mix, along with about 50g of the breadcrumbs.
3. Use enough of the beaten egg to bind the mince without it becoming too sloppy, then season to taste.
4. Spread the remaining breadcrumbs on a large baking sheet and taking a handful of mixture at a time mould into burger shapes and then roll in the breadcrumbs until completely coated.
5. Grill under a medium heat for around 7-10 minutes, turning once, until the coating turns golden brown. Serve straight away.
Top tip: Serve this delicious dish with a rice salad and roasted tomatoes.
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Nutritional Information
| Calories |
379 kcal |
160 kcal |
| Protein |
40.3 g |
17 g |
| Carbohydrates |
28.1 g |
11.9 g |
| Fat |
12.7 g |
5.4 g |
| Saturated Fat |
3.2 g |
1.3 g |
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