Chicken Burger With Curry Sauce
Serves: 10
Preparation time approx. 30 minutes
Ingredients:
- 10 Birds Eye Foodservice Chicken Burgers
- 800g sweet corn and peas
- 600g potato wedges
- 250g Curry Sauce (ready made)
- 50g vegetable oil
To prepare:
- Cook the burgers as per pack instructions
- Blanch the potato wedges in boiling water for 5 minutes, then toss in the vegetable oil and roast at 180ºC for 25 minutes.
- Cook the peas and sweet corn, drain and assemble on a plate with the burger and curry sauce.
| Nutrition Information calculated per 100g |
| Energy |
135 |
kcals |
| Carbohydrate |
13 |
g |
| NME sugar |
2.1 |
g |
| Fat |
6.6 |
g |
| Saturated Fat |
0.9 |
g |
| Protein |
6 |
g |
| Fibre |
2.1 |
g |
| Sodium |
100 |
mg |
| Vitamin A |
15 |
ug |
| Vitamin C |
10 |
mg |
| Folate |
35 |
ug |
| Calcium |
12 |
mg |
| Iron |
0.3 |
mg |
| Zinc |
0.1 |
mg |
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