Chicken and coriander burgers, quinoa salad with our favourite sweet potato and zucchini chips.
Sorry to our beautiful vegan and vegetarian followers but these were absolutely delicious. I don't really eat meat all that often but when I do I ensure its completely hormone free, organic, and of highest quality. The Byron bay organic butcher has a beautiful a selection of organic meats and is actually great to have a chat to about the whole industry.
The recipe for the chips was posted about 2 posts back now. They can pretty much be made with most of your veggies but my favorites are sweet potato, zucchini and beetroot .
Makes about 6 burgers maybe more.
1 onion, finely diced
1 carrot, finely grated
1 celery stalk, finely diced
1 small bunch of coriander (with stems), chopped finely
500 g organic, grass fed chicken mince
1 tblsp tamari
1 tblsp cumin
1 chilli, diced finely
•sauté onion, celery and carrot in pan with 1 tsp of olive oil over a medium eat until softened and golden... Allow to cool
•combine vegetables with chilli and coriander
•add in the chicken mince, cumin and tamari
•make into patties and lightly coat in sesame seeds
•cook in pan over a medium to low heat with a little olive oil for 5 minutes each side until cooked through.
Serve and enjoy.