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Chicken seasoning is a simple way to add loads of flavour; you can buy branded or supermarket own-brand versions
500g chicken mince Salt and freshly ground black pepper½ cucumber, skin-on1. Heat a drizzle of oil in a large, non-stick frying pan .
Add the spring onion to the pan and fry for 2 minutes until softened. 2. Meanwhile, put the chicken mince in a mixing bowl with the chicken seasoning, and season with salt and pepper. Add the fried spring onions and give it a really good stir. 3. Wipe the pan with paper towel to get rid of the last of the onion and add a good glug of oil.
Heat until it’s gently sizzling. 4. Scatter the flour on the worktop and take a meatball-sized ball of the mince . Roll it in the flour, before pressing it down so it’s about 1cm thick. Repeat until all of the mince is used. 5.
Place 6 patties in the pan and fry over a medium heat for 5–7 minutes, turning occasionally, until cooked. 6. Meanwhile, make the tzatziki. Chop the cucumber into 1cm cubes and place in a bowl. Season generously with salt and pepper, before stirring in the yoghurt and mint sauce until thoroughly combined. 7.
When cooked, take the chicken patties from the pan, place them on paper towel and sprinkle them with a few sesame seeds. Fry the remaining patties in batches, until they are all cooked. Drain on paper towel and sprinkle with sesame seeds as before. 8. Warm the flatbreads through for a minute or two before topping with the tzatziki, parsley, lettuce and the patties.
• Swap the chicken mince for pork mince if you like; the chicken seasoning still works really well! • These work as mini chicken burgers. Just add them to slider buns with salad and sauces. Perfect for a picky tea!
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