920g chicken breast
4 tsps red thai curry paste
12 spring onions
2 cloves of garlic
Bunch fresh coriander
4 bread rolls
1 kg sweet potato chopped into chips
4 tbsps full fat greek yoghurt
4 tsps chilli sauce
4 handfuls spinach
Preheat the oven to 180 and prepare an oven tray with foil.
Mix the yoghurt and chilli sauce together. Set aside.
Drizzle olive oil over the sweet potato chips and season with salt and pepper. Use your hands to coat all the sweet potato fries and bake for 20 to 40 minutes until cooked and browned.
Blitz the chicken in a food processor using the pulse mode.
Add the spring onions, garlic, red thai curry paste and coriander. Blitz to combine.
Weight the mixture and divide into 4 equal portions.
Shape into burgers and cover with cling wrap then rest in the fridge for an hour.
In a frypan add the oil and cook on medium until both sides are browned .
Place in the oven and finish cooking approx 20 minutes. Check burger is cooked through.
Assemble the burger by spreading the chilli/yoghurt dressing on each half of the bread roll. Then add the spinach and the burger.
Healthy and delicious and ready in no time at all.