I have been a bit of a tardy poster of late – work has been consuming most of the additional headspace I would ordinarily give to writing and cooking. Consequently, our meals have been created by my own “Ready, Steady, Cook” in the kitchen when I put together a meal from what I can gather from the fridge and freezer. Free style cooking without a recipe, a bit of creativity and maximum flavour.
This is one of those dinners and it turned out surprisingly well! The burger patties were nice and moist and as any good week night recipe should, it came together quickly and with minimal washing up. Chipotle chillies in adobo sauce are great to have in your pantry on standby because they are an easy way to add flavour to almost anything. I’m sure you could come up with some creative ways to use them too if you put your mind to it! I would love to know what you come up with.
- 500g chicken mince
- 2 fresh chorizo sausages
- 1 egg
- 1/4 – 1/2 cup bread crumbs
- 1 garlic clove
- 1/2 tsp chilli flakes
- salt and pepper
Mix all the ingredients together with your hands and form patties – I made about 5 thick ones.
- 1/4 small purple cabbage, thinly sliced
- 1/4 small savoy cabbage, thinly sliced
- 1 large carrot, grated
- pinch sugar
- 3 tbs extra virgin olive oil
- 3 tbs apple cider vinegar
Mix all of the ingredients together in a large bowl and toss well. Leave the coleslaw to sit while you make everything else to give the veggies a bit of time to soften.
- 1/4 cup whole egg mayo
- chipotle chillies in adobo sauce (to taste, I used 2-3)
Chop up the chillies and stir through the mayo. Pretty easy really!