COLESLAW CHICKEN BURGER

Easy, quick and low-cal chicken burgers with crispy air-fried potato.

For a sensible meal option, I do tend to favour Chicken Burgers over beef Hamburgers because they’re healthier – leaner meat, lower calories, and lower fat. Just as tasty!

Substitute the burger bread with Tip Top Burger Thins for less cals

The burger buns are usually what increases the calories. Substitute the bread with a low-calorie option to get a more calorie-friendly meal. Replacing the potato with Spud Lite Potatoes is another great option to get calories down. We were having these potatoes with every meal during our last cut.

Chicken Burgers

Ingredients

Coleslaw

• 1 Garlic Glove

• 40g Crunchy Coleslaw (Aldi)

• 55g Low-fat Yoghurt

• 10g 99% Fat-free Mayo

• Salt & Pepper

Burger

• 52g Air Fried Chicken (Recipe here)

• English Muffin

• Tomato

• Cucumber

• 10g Light cheese

Air Fried Potato

• 630g Potato

• 1/2 tbsp Garlic Powder

• 1/2 tbsp Onion Powder

• Cooking spray

• Salt & Pepper

Instructions

1. Dice the potato into cubes. Leave the skin on for B vitamins, vitamin C, iron, calcium, potassium and other nutrients. Potato skin also contains fibre.

2. Add the potatoes into a bowl or mix directly in the Air Fry basked, add onion powder, Garlic Powder, pepper, salt, and olive oil (cooking spray for fewer cals). Mix so the potatoes are evenly coated with the seasoning.

3. Air Fry for 30 min, 240C. Pause after 15 min and shake the basket.

4. Mix the ingredients for the coleslaw mix

5. Air Fry the chicken for 10-15min 240C.

6. Toast the English Muffin for crispy bread

7. Melt the cheese on the English Muffins

8. Add 1/3 of the coleslaw mix, 52g of cooked chicken, tomato and Cucumber

9. Add 40% of the air-fried potato