Crispy chicken fillet burgers with smoked tomato relish

Method Print recipe

1. Place chicken fillets on a baking tray in a pre-heated oven at 200°C, Gas Mark 6 and cook for 18-20 minutes. Turn halfway through cooking. Alternatively fry in hot oil at 180°C for approximately 6 minutes, drain well before serving.
2. Heat the oil in a large saucepan and sauté the onion, green pepper for 3 minutes. Add the garlic and ginger and stir for a minute. Add the paprika, chorizo sausage and aubergine and sauté over high heat for 4 minutes. Lower the heat to medium and cook until the aubergine is soft for about 3 minutes.
3. Add the tomato paste and stir well. Add the chopped tomatoes, and stir, pour in the stock and bring to the boil and simmer for 10 minutes until thickened.
4. Toast the sandwich rolls on a medium heat griddle until browned and crisp, about 1 minute. Spread the base of the rolls with mayo and top with salad of your choice. Add the chicken fillet and top with smoked tomato relish.

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