Burgers are truly unbeatable, so we thought we'd jazz this week's one up by adding Mumbai spice that takes the flavour up a few notches. Matched with our chicken salt, you now have yourself some crunch, some crispiness and total taste!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
2
sweet potato
1
tomato
1 packet
chicken breast
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
2
bake-at-home burger buns
(Contains Gluten, Milk, Soy, Egg, Wheat; May be present: Sesame, Lupin, Almond, Hazelnut. )
1 sachet
Chicken Salt
(Contains Soy; May be present: Wheat, Gluten. )
1 packet
coconut sweet chilli mayonnaise
(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )
1 bag
baby spinach leaves
1 sachet
Mumbai spice blend
olive oil
½ tbs
plain flour
(Contains Gluten, Wheat;)
¼ tsp
salt
1
egg
(Contains Egg;)
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with pepper and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, thinly slice tomato. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, combine the plain flour, Mumbai spice blend and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip chicken into flour mixture to coat, then into the egg, and finally in breadcrumbs. Set aside on a plate.
Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers! Make sure to wash your hands well afterwards.
• When fries have 10 minutes remaining, in a large frying pan, heat enough olive oil to coat the base over medium-high heat. • Cook crumbed chicken in batches, until golden and cooked through (when no longer pink inside), 3-5 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan!
• Meanwhile, halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
• Remove fries from oven and sprinkle over chicken salt. Toss to coat.
Little cooks: Help with sprinkling over the chicken salt!
• Spread bun bases with coconut sweet chilli mayonnaise. • Top with baby spinach leaves, crumbed chicken and tomato slices. • Serve with chicken salted sweet potato fries. Enjoy!
Little cooks: Take the lead and help build the burgers!