Nutter's burger

Method

1. Heat a little vegetable oil in a frying pan. Add in the ginger, onion and garlic and fry gently until softened.

2. In a bowl, mix together the chicken mince, sweated onion mixture, chopped spring onion and five-spice powder. Season with salt.

3. Bind the mixture with an egg and shape into 4 patties.

4. Lightly dust the patties with flour and fry off in a little vegetable oil until golden and cooked through.

5. Meanwhile, toss together the soya beans, alfalfa shoots, spring onion and tomato in a bowl. Add in the soy sauce, sherry vinegar, honey and olive oil and toss together.

6. Griddle the bread and serve the chicken patties between the griddled bread with mango chutney and the soya bean salad on the side.

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Ingredients

1 small knob of fresh ginger root, finely chopped
vegetable oil, for shallow-frying
1 red onion, finely chopped
1 garlic clove, chopped
450g minced chicken
1 bunch spring onions, chopped
pinches Chinese five spice
1 egg
Flour, for dusting

For the soya bean vinaigrette:

handfuls fresh soya beans, podded (thawed if frozen)
55g alfalfa shoots
2 Spring onions, finely shredded
1 plum tomato, diced
1 tbsp Soy sauce
1 tbsp sherry vinegar
1 tbsp clear honey
3 tbsp Olive oil

To serve:

griddled bread
mango chutney

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