CHICKEN CAKES

to make chicken cakes you will need

• 500g chicken (or turkey) mince (or chicken breasts, whizzed up in a food processor)
• half a red, yellow or orange pepper, diced
• 1 onion, finely chopped
• 1 pinch chilli flakes
• half a chicken stock cube
• 2 garlic cloves, minced
• 4 tbsp extra-light mayonnaise (2 syns)
• ½ teaspoon salt
• ¼ black pepper
• 2 shakes Tabasco sauce
• 25g panko (4½ syns)
• 1 egg, beaten
• 2 tsp dijon mustard (1 syn)

to make chicken cakes you should:

• in a large pan, spray in some oil over a medium-high heat and add the onions, pepper, chilli flakes and crumble in half the chicken stock cube, and cook together for about 3 minutes
• add the garlic and cook for another minute
• add HALF of the raw chicken mince (you read that right – trust me) to the pan, and cook until cooked though – it’ll take about 3 minutes
• remove from the heat and set aside to cool
• in a large bowl, mix together the mayonnaise, salt, pepper, tabasco, panko, egg and dijon mustard
• add the cooked chicken (wait until it’s cool enough to hold) and the remaining raw chicken (it’ll be fine! honestly!) and mix really well together
• divide the mixture into 8 balls and flatten each one into a burger shape (this burger press is only £3.50 and will do the job nicely)
• plonk onto some greaseproof paper so they don’t stick and pop in the fridge for about half an hour to let them firm up – pour yourself a gin
• spray a large frying pan with oil and whack on to a medium-high heat
• using a spatula, add the chicken cakes to the pan (you might need to do it in batches) and cook for about 4 minutes per side until cooked through
• serve and enjoy!