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62
CRISPY CHICKEN BURGER
6 hamburgerbroodjes
3 lets van scharrelkippen
2 sjalotten, versnipperd
1 teentje knoook, versnipperd
2 el ras el hanout
200 g ongesuikerde cornakes
100 g gefrituurde ui
1 avocado
10 blaadjes ijsbergsla
4 eiwitten
100 g geklaarde boter
Zout en peper van de molen
Witte saus
100 g kwark
100 g mayonaise
1 tl citroenzeste
1 tl geraspte gember
1 tl mosterd
2 el geplette rode peperkorrels
Hak de kip jn en meng ze met de sjalot, de knoook en de ras el hanout. Kruid naar smaak en maak
zes hamburgers die even groot zijn als de hamburgerbroodjes. Zet aan de kant.
• Meng alle ingrediënten voor de saus. Kruid naar smaak en zet aan de kant.
Meng en plet de cornakes en de gefrituurde ui.
Snijd het vruchtvlees van de avocado in blokjes en doe er daarna de versnipperde ijsbergsla bij.
Meng met een beetje saus.
Dompel de kippenburgers in het licht opgeklopte eiwit en haal ze daarna door het cornakesmengsel.
• Zet het toestel aan en laat beide platen opwarmen.
Doe wat geklaarde boter op de plancha en bak de hamburgers 5 minuten aan elke kant. Kruid naar
smaak.
• Snijd ondertussen de hamburgerbroodjes doormidden en bak ze goudbruin op de plancha.
Smeer een beetje saus op beide helften van het warme broodje en voeg wat van de avocadomengeling
toe. Leg er daarna de hamburger bovenop.
• Doe er nog wat avocadomengeling bij en serveer.
68


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