cucumber relish

Low in both calories and fat, this Thai-style chicken burger recipe is a relatively quick and zingy supper.

Thai chicken burgers with cucumber relish

chicken breasts

breadcrumbs

plain flour

red chillies, deseeded and finely chopped

spring onions, finely chopped

soy sauce

fish sauce

lemongrass paste

tbsp fresh coriander, chopped

medium free-range egg, whisked

olive oil

sugar

½ cucumber, peeled and diced

potato

Finely dice the chicken. Place it in a large bowl with the breadcrumbs, flour, two-thirds of the chilli, spring onion, the zest of 1 lime and the juice of ½, 3 tsp of the soy sauce, the fish sauce, lemongrass paste and coriander. Add enough egg to bring it all together. Shape into 4 burgers, put on a lined plate and cover with cling film. Chill for 20 minutes.

Meanwhile, make the cucumber relish. Mix the remaining soy, sugar, juice of the remaining ½ lime and remaining chilli, pour over the cucumber and combine. Set aside.

Preheat the oven to 200°C/fan180°C/gas 6. Heat the oil in a large frying pan and brown the burgers for 2-3 minutes on each side. Transfer to a lined baking sheet and bake for 10 minutes or until cooked through.

Serve with the cucumber relish, roasted sweet potato wedges and extra lime wedges.

These Thai Satay Chicken Skewers are marinated in a rich satay sauce, air-fried to golden perfection, and served with a refreshing cucumber relish. A quick, flavour-packed dish that’s perfect for any occasion.

Air-fryer Thai Chicken Satay Recipe | Marion&#039;s Kitchen

Marion’s Kitchen Thai Chicken Satay Kit

MARINADE

– THAI SATAY SAUCE

chicken breast, thinly sliced (about 2 cm thick)

tbsp Marion’s Kitchen Thai Satay Sauce (for marinating)

Bamboo skewers (soaked in water

Cucumber Relish:

cucumber, finely diced

½ red onion, finely diced

red chilli, thinly sliced

vinegar

salt

Step 1

Place the thinly sliced chicken breast into a large bowl. Add the Marion’s Kitchen Thai Satay marinade and mix it together. Let it marinate for 15 minutes.

Step 2

In a small saucepan, combine the vinegar, sugar, and salt. Stir over medium heat until the sugar dissolves. Once dissolved, remove from heat and stir in the diced cucumber, red onion, and chilli. Set aside to let the flavours meld together.

Step 3

In another saucepan, pour in the Thai Satay sauce and heat it over medium heat. Stir occasionally for 3-4 minutes or until warmed through. Keep warm.

Step 4

Thread the marinated chicken slices onto bamboo skewers.

Step 5

Preheat your air fryer to its highest heat setting for 5 minutes.

Step 6

Then, set the temperature to 200°C and cook the chicken skewers for 5 minutes on one side. Flip the skewers and cook for another 5 minutes, or until golden and slightly charred at the edges, ensuring the chicken is cooked through.

Step 7

Transfer the chicken skewers onto a serving platter or individual bowls. Serve with the warm Thai satay sauce on the side and top with the cucumber relish. Enjoy!

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Top 2 cucumber relish recipes from across the web

The most viewed cucumber relish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Air-fryer Thai Chicken Satay Recipe...

The most viewed cucumber relish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine