Spicy chicken burgers

Caroline Marson: Food writer

If these are made small enough they make lovely 'spicy chicken balls' - perfect size for children (maybe go lighter on the chilli) or party nibbles.

Ingredients: serves 2 - 4

250 g leftover cooked chicken
1 egg
100 g breadcrumbs
A handful coriander leaves
small piece of fresh ginger (peeled and finely chopped)
1 chilli (seeds removed and finely chopped)
salt
ground black pepper
plain flour
sunflower oil
sweet chilli sauce (for dipping and salad to accompany)

Method:

Process the chicken in a food processor until finely chopped. Add the egg, breadcrumbs, coriander, ginger and the chopped chilli.
Process until the mixture is smooth, season well.
Using wet hands, divide the mixture into eight small balls and lightly flatten, toss in a little plain flour.
Shallow fry in sunflower oil until golden on each side and serve with sweet chilli sauce for dipping and a crispy salad.

Recipe tips:

Try to eat leftovers within two days. The only exception to this is cooked rice, which should be eaten within one day.