- 1 courgette, grated
- 1 carrot, grated
- 400 g chicken breast fillets, minced in a food processor
- 35 g fine dried breadcrumbs
- 100 g tinned sweetcorn
- 1 medium egg
- 1 tbsp vegetable oil
- 6 bakery white snack rolls, toasted
- Lettuce leaves, cucumber, tomato slices and tomato sauce, to serve
Squeeze out any excess juice from the grated courgette, then combine it with the carrot, chicken mince, breadcrumbs, sweetcorn and egg in a bowl. Wet your hands and shape into six burgers.
Heat the oil in large frying pan over a medium heat. Cook the burgers for 5 minutes each side, until cooked through
Assemble the cooked burgers in the rolls with the salad and tomato sauce.