Recipe

I like eating chicken burgers with the small round breads along with a cheese slice, cuccumber or lettuce and sprinkled with mayonnaise, ketchup and some chilli sauce. However I found that all chicken burgers which are sold in supermarkets contain only a fraction of chicken (sometimes less than 10%). So I decided to make my own chicken burger using the following recipe:

Ingredients

• 400g of minced chicken
• 2 tbsp of instant oats
• 1 large egg, lightly beaten

Seasoning

• 1 tsp sesame oil
• 1 tsp worcestershire sauce
• 2 tbsp soy sauce
• 1 tsp dark soy sauce
• 2 tbsp garlic powder
• 1 tbsp black pepper
• 1 tbsp chilli flakes
• 1 tsp sugar

Instructions

1. Place seasoning in a bowl and mix it properly
2. Season the minced chicken with the mixed sauces
3. Once the chicken is thoroughly mixed, add the oats and mix properly
4. Add the egg and mix together
5. Take a handful of the mixed minced chicken and make a ball, then flatten into chicken burger sizes

You can either freeze the chicken burger or fry them. If you want to eat them straight away, then you will need to fry them in a small pan and let them bottom fry properly before turning over the burger. This will ensure that the bottom of the burger is firm when you flip it over.

This is one of the most delicious soup you can have. It is really simple to make and even if you’ve never cooked before, you will still be able to make it. You will need to following ingredients for the Sweetcorn and Crab Soup:

Pure Olive Oil (1 tablespoon)

Crab sticks or Crab meat

Rice Wine vinegar or Dry Sherry (1 teaspoon)

Sweetcorn (1 can)

Chicken stock

Sesame Oil (1 teaspoon)

Cornflour (1 tablespoon)

Fresh Eggs

Step 1

Heat the oil in a saucepan and add the crab meat or crab sticks (finely cut into flakes) and rice wine or sherry. Cook for 1 minute. Next add the sweetcorn and the stock and bring it to boil, cover and simmer for 1-2 minutes. Add the sesame oil now.

Step 2

Mix the corn flour to a paste with some cold water and add it to the soup and cook for 2-3 minutes. Finally add the egg and cook for a further 1 minute.

That’s it! It’s ready to be served now. You can add some chopped spring onions to the soup for a better taste.