Chicken and Carrot Smash Rolls with Yoghurt Pickle

• 500gchicken mince
• 150gcarrot, coarsely grated
• 150gcourgette, coarsely grated and squeezed dry
• 60gspring onions, finely chopped
• 1egg
• 50gfresh breadcrumbs
• 2 tbspolive oil
• Fine salt, to taste
• Black pepper, to taste
• 200gcucumber, very thinly sliced
• 2 tbspcider vinegar
• 1 tspcaster sugar
• 200gGreek yoghurt
• 1small garlic clove, finely grated
• 15gmint leaves, torn into small pieces
• 4soft white burger rolls, split

Method

1. 1Put the cucumber in a bowl with the cider vinegar, caster sugar and a pinch of salt. Toss well, then leave for 10 minutes until lightly softened and glossy.
2. 2Mix the Greek yoghurt, garlic and torn mint in a second bowl. Set it aside while the cucumber pickles.
3. 3Put the chicken mince, carrot, squeezed courgette, spring onions, egg and breadcrumbs in a large bowl. Season with salt and black pepper, then mix firmly with your hands until evenly combined.
4. 4Divide the mixture into 8 loose balls. Heat 1 tbsp olive oil in a large frying pan over a medium-high heat for 2 minutes until it shimmers.
5. 5Add 4 chicken balls, leaving space between them. Press each one into a thin patty with a fish slice and cook for 3 minutes until deeply golden underneath.
6. 6Turn the patties and cook for 3 minutes until browned, steaming hot throughout and with no pink chicken remaining. Transfer to a plate, then repeat with the remaining oil and chicken mixture.
7. 7Put the split rolls cut-side down in the same pan for 2 minutes until warm and lightly toasted at the edges.
8. 8Spread the mint yoghurt over the roll bases. Add 2 chicken patties to each roll, drain the cucumber pickle well and pile it on top, then close and serve straight away.

Per serving

kcal

355

protein

29.8g

fibre

2.4g

carbs

11.9g

fat

20.3g