Mini Chicken Burgers with Red Onion, Carrot and Sage
Annabel Karmel's recipe for mini chicken burgers is perfect for weaning little ones and the rest of the family will love it too.
Did you know that chicken thighs contain twice as much iron as the breast? You can make your own healthy versions of fast food and sneak in some veggies. Babies will love these yummy, power-packed mini burgers and they are easy-peasy to prepare. You simply whizz everything together in a food processor.
|350g / 12 oz||boneless chicken thigh fillets, roughly diced|
|1||medium carrot, peeled and grated|
|1 tbsp||chopped fresh sage|
|1||small red onion, chopped|
|75g / 3oz||fresh breadcrumbs|
|1 tbsp||sun-dried tomato paste|
|30g / 1oz||grated Parmesan cheese|
|vegetable or sunflower oil, for frying|
Put the chicken into a food processor. Whizz until finely chopped. Add the remaining ingredients and whizz until chopped. Shape into 14 small burgers.
Heat a little oil in a frying pan. Add the burgers and fry for 3–4 minutes on each side until golden and cooked through.