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|6||each||Helga's Gluten Free Rolls|
|2||each||Kafir Lime Leaves|
|5||g||Spring Onions (Sliced)|
|10||g||Gluten Free Sesame Mayonnaise|
Blend 5g of ginger and garlic with red chillies, 5g spring onions, coriander leaves, palm sugar, kafir lime leaves, ground coriander and cumin.
In order to make the patties for the gluten free burgers, first combine the chicken mince, red chilli paste (make sure you leave a spoonful for your kim chi recipe), 5g spring onions and green beans for texture. Portion the mixtures into patties, then, pan fry until golden. Place them on a try and place them in an oven at 180 degrees Celsius to ensure items cooked though.
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Cut cabbage into desired shape and season well with salt. Leave for 2 hours or overnight for cabbage to shrink and water to run.
Once cabbage has reduced in size, rinse under cold water and combine with the thinly sliced apples. Pat dry and season with the remaining garlic and ginger and a spoonful of the red chilli paste (made in the above step). Then, set aside.
Lightly toast the Helga’s Gluten Free Rolls. Then, top lettuce, chicken patty, fried onions, gluten free sesame mayonnaise, kim chi and crispy fried onions.