Crispy chicken burgers with corn

• Chicken breast fillets500g
• Plain flour50g
• Free range eggs (15 pack)1
• Sliced wholemeal loaf1
• Smoked paprikastore cupboard3g
• Burger buns (6 pack)4
• Mayonnaise40ml
• Savoy / white cabbage¼
• Frozen sweetcorn300g
• Vegetable oilstore cupboard40ml

Plus salt and pepper. About £5.77 for the amounts used.

Method

1. 1

   Blitz or grate 3 slices of bread into crumbs and mix with ½ tsp smoked paprika. Slice 500g chicken breast in half horizontally to make 4 thin fillets.

2. 2

   Dip in 50g flour, then 1 beaten egg, then the crumbs. Fry in 3 tbsp oil for 4 minutes on each side until golden and cooked through.

3. 3

   Cook 300g frozen sweetcorn in boiling water for 3 minutes.

4. 4

   Serve the chicken in 4 buns with shredded cabbage (¼ cabbage) and the 40ml mayonnaise, with the corn on the side.