This was surprisingly easy to make and only took me around 20 minutes from raw ingredients to plate. Highly recommend this as a healthy alternative to fried chicken as it used a quarter of the fat required to make regular fried chicken and the Panko breadcrumbs gave it a great texture.
250g Baby new potatoes
2 tbsp Oil of choice to fry the chicken in
1 Medium egg
50g Panko breadcrumbs
30g Wensleydale and cranberry
2 Heck chicken burger
1 TSP Wholegrain mustard
2 tbsp Shredded beetroot + vinegar
100g Brussel sprouts
Salt and pepper to taste
Wash and slice the new potatoes, add in the Brussels and boil for 10 mins
In a bowl crack the egg, add salt and pepper and whisk together.
Using a big frying pan heat the oil on a medium heat. Meanwhile add the panko breadcrumbs onto a plate
Open up the chicken burgers and coat both sides with the egg mixture then transfer to the plate of breadcrumbs making sure to completely cover each side of the burger.
Transfer the burgers into the pan and fry each side until crispy and golden brown.
In a fresh bowl whisk together the beetroot vinegar, chopped beetroot and wholegrain mustard.
Take the vegetables off the boil and chop up the brussel spouts and the pear.
Add the chopped and cored pear along with the Brussels into the beetroot mixture and give it a good mix.
Remove the burgers and fry the remaining egg mixture in the pan.
Cut up the burger into strips and serve with the beet salad, new potatoes and scrambled egg.