Chicken Burgers

Preparation Time 10 minutes
Cooking Time 12 minutes
Ingredients (serves 4)
500g organic chicken mince
2 eggs, beaten
1/4 cup LSA (linseed, sunflower, almond meal)
1 small red onion, finely diced
2 tsp finely grated lemon or lime rind
1 tbspn drained capers, coarsely chopped
2 tbspns finely chopped fresh coriander
Fresh red chilli chopped finely to taste
Salt and ground black pepper, to taste
Olive oil, for cooking
2 tbsp besan flour
1. Combine chicken mince, red onion, lemon or lime rind, capers, egg, LSA, besan flour, milk, coriander and chilli in a bowl. Season with salt and pepper and mix well.
2. Shape mixture into 4 equal patties (each 10cm in diameter and 2cm thick).
3. Heat the olive oil in a frying pan over medium heat and cook the patties for 6-7 minutes each side or until they are golden and cooked through.
4. Remove the cooked patties from the pan and drain on paper towel.
5. Serve with a green salad and top with beetroot dip. Alternatively place a patty in a roll and top with beetroot dip, tomato, cucumber and rocket.

Beetroot Dip
2 large beetroot, washed
2 cloves garlic, crushed
2 tbsp tahini
Squeeze half a lemon
Salt & pepper to taste
1. Wrap the beetroot in alfoil individually and cook for 1 hour or until soft in a moderate oven.
2. Allow to cool and peel off skin, also chopping off ends.
3. Place in a vitamiser or food processor and add the remaining ingredients.
4. Blend well until a puree consistency.
5. Alter tahini and lemon juice quantities to your tastebuds.
6. This dip is also great as a snack with rice crackers, in a sandwich or on top of salad.