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Chicken & chutney burgers
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227g pack Birds Eye 2 Chicken Quarter Pounders
2 Waitrose Indian Onion Bhajis
150g tub natural yogurt
2 tbsp mango chutney
1 tbsp chopped coriander
2 white sesame seed burger buns, halved
1 Iceberg lettuce leaf, torn
1. Preheat the oven to 220°C, gas mark 7. Place the chicken burgers on a baking tray and cook in the oven for 10 minutes, add the bhajis to the tray and continue cooking for a further 10 minutes until both are crispy and cooked throughout.
2. Meanwhile, mix the yogurt, mango chutney and coriander. Spread over the cut sides of the buns and top with the lettuce. Add the burgers and then the bhajis. Spoon over some yogurt and top with the bun lid. Serve with the remaining yogurt and some salad.
Typical values per serving:
This recipe was first published in December 2016.