Curry Chicken Burger with Omelette & Radish Mayonnaise
Serve 2
Ingredients
1 pieces of skinless chicken breast sliced into 2 cm wide strips
2 brioche buns
A handful of salad leaves
4 & 1/2 eggs (left over egg from ## below)
Dressing:
2 handful of radish or our spicy salad microgreens/sprouts
2 tbsp. mayonnaise
Marinate:
1/2 tsp. kosher salt
1 tbsp. curry powder
1/2 an egg##
1 & 1/2 tbsp. cornflour
Instructions
Ingredients
1 pieces of skinless chicken breast sliced into 2 cm wide strips
2 brioche buns
A handful of salad leaves
4 & 1/2 eggs (left over egg from ## below)
Dressing:
2 handful of radish or our spicy salad microgreens/sprouts
2 tbsp. mayonnaise
Marinate:
1/2 tsp. kosher salt
1 tbsp. curry powder
1/2 an egg##
1 & 1/2 tbsp. cornflour
Instructions
- Mix the chicken strips well with the marinate ingredient in a bowl. Cover and refrigerate for 2 hours. Take the chicken out 30 minutes before frying.
- Heat 3 cups of rapeseed/vegetable oil in a pan and deep fry the chicken strips in a medium heat for approximately 4-5 minutes or until golden brown and cooked through.
- For the omelette, beat the eggs and season with salt & pepper. Divide the eggs into 2 portions. Using an egg ring, fry the eggs on a non-stick pan with a little oil at low heat. Flip and fry the omelette for around a minute each side.
- Mix the radish microgreens with mayonnaise.
- Slice the brioche bun in half and spread with butter.
- Now, time to arrange the 2 burgers equally, starting with the salad leaves, omelette, chicken slices, topped with radish mayonnaise mix and serve.
