Chicken and Cornflake Burgers

Chicken and cornflake burgers with rainbow fries

PREP TIME

20 mins 

COOKING TIME

40 mins 

SERVES

5  PEOPLE
As seen on Channel 4's Cook Clever Waste Less. This recipe for Chicken and Cornflake Burgers is the perfect way to save you time and reduce your food waste. By batch cooking double the cornflake chicken portions you need - you can freeze the extra and use them for another delicious meal later in the week. (They're perfect for a homemade katsu curry).

INGREDIENTS

  • 10 skinless chicken thigh fillets (Enough for 5 to freeze)
  • 2 eggs beaten
  • Around 100 g plain flour
  • Around 100 g cornflakes
  • 1 tbsp paprika
  • 1 tbsp garlic granules
  • 1/2 tsp cayenne chilli pepper
  • 2 fresh beetroots
  • 2 large parsnips
  • 2 large potatoes
  • olive oil
  • 1 punnet cherry tomatoes
  • 2 tsp sugar
  • 2 tsp white wine vinegar
  • splash water
  • 5 brioche burger buns
  • 1 baby gem lettuce

METHOD

  1. Place each chicken thigh in between cling film or greaseproof paper and bash with a rolling pin until evenly thick throughout.

  2. Crush the cornflakes with your hands until broken up, you want varying sizes of pieces from dust to big flakes. Prepare 3 dishes, 1 with flour, 1 with egg and 1 with the cornflakes. Add half the spices to the flour and half to the cornflakes. Season both generously.

  3. Dip each chicken thigh in the flour, egg and then the cornflakes, ensuring that it is evenly coated. Place on a lined oven tray. If prepping in advance, you can freeze the burgers now.

  4. Preheat the oven to 190℃. Chop the beetroot, parsnip and potatoes into chips. Place separately on a tray. Coat in olive oil and season. Bake for 40 minutes, tossing once or twice, until crisp on the outside and soft within.

  5. While the chicken and chips are cooking, make the tomato ‘ketchup’. Toss the tomatoes into a small frying pan on a medium-high heat, add the sugar and vinegar along with some salt and pepper. Cover and cook until the tomatoes have collapsed, breaking apart with a potato masher if need be. Remove the lid and reduce the liquid until thickened.

  6. Toast the burger buns and roughly tear the lettuce.

  7. Get the whole family to assemble their own burgers. The burger bun is topped with a piece of baby gem, a piece of cornflake chicken then some tomato relish, then place the burger bun on top. Serve with the tri-colour chips.