Thai-spiced Chicken Burgers

This recipe is based on a recipe for thai turkey burgers which I changed a little by using ready-made thai green curry paste and using chicken mince instead of turkey mince as I could only get hold of chiken mince that day. These burgers are wonderfully moist with a subtle kick from the Thai green curry paste, so I like to pair them with fresh crisp lettuce leaves but you could also serve them in halved gluten free ciabatta rolls which my brother does. Try making them with turkey mince instead of chicken mince and/or thai red curry paste instead of green curry paste.


Thai-spiced Chicken Burgers
Makes about 5 or 6 small burgers

600g chicken mince (or turkey)
150g grated carrot (about 3 carrots)
5 spring onions, trimmed and chopped
4 tbsp ready-made Thai green curry paste
1 egg white
1 tbsp vegetable oil

5 or 6 large lettuce leaves, washed

1. In a large bowl, mix the chicken mince with the grated carrot, spring onions and curry paste. Add the egg white and stir well to combine.
2. Divide the chicken mixture into about 5 or 6 portions and shape into burgers. Place on a board, cover with cling film and chill in the fridge for 20 minutes.
3. Heat the oil in a large non-stick frying pan. Add the chicken burgers and cook for about 6-8 minutes on each side or until golden brown on both sides and cooked through.
4. Serve wrapped in a crisp lettuce leaf.


Sorry about the lack of photos, I have not got any good ones but I'll post some photos next time I make them.

With love,
Teenie Foodie

Pea and basil soup

Finally, it's the Summer holidays! Sorry I haven't been on here in ages, I've just been so busy with exams and coursework... but now that I'm on holiday I plan to try out all sorts of recipes to share with you.

I've had this recipe for pea and basil soup for a while now and it's a regular at my home. It was given to me by a friend when I was starting out with the gluten, dairy free diet and I've just made a few little changes. I've been dying to share it with you, so I finally I took a photo of it. I've added chilli because I love it, but feel free to leave it out. With the basil, it's up to you how much you add... I add several bunches because I like it really basil-y.

Another variation of this recipe would be to leave out the onions and garlic, simmer the peas and stock and add several bunches of mint instead of basil for a refreshing summery soup.


Pea and basil soup 
Serves 6

1 tbsp rapeseed oil
1 onion, chopped
2 garlic cloves, chopped
1 small red chilli, finely chopped (optional)
1kg peas, fresh or frozen
1l vegetable stock
1-2 bunches of basil, leaves picked and washed (alter to taste)

1. Heat the oil in a large saucepan/soup pot and soften the onion and garlic (and chilli, if using) over low heat for about 5 minutes.
2. Add the peas and vegetable stock and simmer until cooked for about 5-7 minutes or until the peas float.
3. Remove from the heat and stir in the basil leaves. Allow to stand and cool a little for 10-15 minutes.
4. Blend soup in a blender or with a hand blender to preferred smoothness. Season with black pepper.
5. Serve garnished with a little basil leaf.


This soup freezes well and I always have several portions of it in the freezer for a lazy sunday dinner.

With love,
Teenie Foodie