This month we give you a guide to all the foodie and non-foodie events you’ll need to watch out for: Knysna Oyster festival, Bastille Festival, Food & wine festival (JHB) and the Durban July.

Honest Chocolate Bonbon Workshop 

Event Details 

Date: 24 June 
Location: Cape Town, Western Cape 
Event Info: Calling all chocoholics! Honest Chocolate is holding a family-friendly workshop, giving us a peak into the magic of chocolate-making. You’ll get a first-hand introduction to how cocoa beans are transformed from a bean to a bar and make your own set of delightful bonbons to take home.  

Knysna Oyster Festival

Event Details
Date: 30 June to 9 July 
Location: Knysna, Western Cape 
Event Info: This 10-day whirlwind of sport, food (all the oysters!), wine and music is sure to delight visitors to the Garden Route. The week is packed with activities – from hand-picking fresh oysters, catching a sunset sail, thrifting at a pop-up store, dancing to live music, bending to the pilates beat to running yourself silly on the mountain trails. Prepare for an outdoor extravaganza! 

Hollywoodbets Durban July

Event Details 

Date: 1 July
Location: Durban, Kwazulu-Natal 
Event Info: It’s time for the largest horse racing event in South Africa, held at Greyville Racecourse. Place your bets and watch the finest horses and their jockeys race for the grand prize of R3 million. If watching horses doesn’t appeal to you, then go for the people, the outfits, the food and the grand party. The theme for this year is Out of this World – from extraterrestrials, shooting stars and planets to AI, astronauts, star gates and galaxies – gear up and get glittery!  

Bridal Expo

Event Details
Date: 1 to 2 July
Location: Kurgersdorp. Gauteng 
Event Info: Grab your fiancé, parents or bestie (and a file to collect all the pamphlets and info you can) and head to Oakfield Farm. You’ll get the chance to interact with seasoned industry experts and plan your perfect wedding day. Walk and talk through booths exhibiting everything from decor to dresses – and don’t forget to sample the food trucks, which are available to cater for your big day, too. 

House + Garden Show 

Event Details 

Date: 1to 9 July 
Location: Durban, Kwazulu-Natal
Event Info: Visit a decor show like no other at the Durban Exhibition Centre. Think home, leisure, garden and grandeur. Expect the latest luxury tools and cutting-edge equipment, decor and appliances – and keep an eye out for the Foodie Fair and the latest in kitchenware design. 

Bastille Festival

Event Details 

Date: 15 to 16 July 
Location: Franschhoek, Western Cape
Event Info: This two-day affair celebrates French heritage with foodie fair in the heart of leafy Franschhoek. Of course, it isn’t a French affair without all the signature dishes, fine wine and colourful traditions. Don your red beret and take a trip through the streets of France. Indulge in the pastries, fine dining fare, coffee, music and markets dotted in and around Franschhoek. 

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Read on for the ultimate guide to burger-layering, making home-made relish, and roasting meat. 

When it comes to building a home-made burger, believe it or not there are some helpful tools you can use to keep the juiciness, enhance the flavour and prevent a soggy bottom. With International Hamburger Day on 28 May, we’re taking burger assembly into our own hands.  

1.  Toast a buttered bun in a hot pan until golden and crispy. This sturdy  base won’t go soggy!  

2. Add your first sauce of choice (tomato sauce, mayo or mustard).  

3. Add the salad: lettuce first, then a slice of tomato and pickles. This safety net will catch escaping meat juices.  

4. Now comes the cheese. Before removing your patty from the pan, top it with  a slice of cheese and let iti6 melt slightly before layering onto the salad.  

5. Time for your second sliced topping. Think onion rings, crispy bacon and avocado.  

6. Finish off with a toasted bun lid, slathered with a second sauce of  choice. Try sriracha, Worcestershire sauce, or tomato sauce.  

The Golden Ratio 

When making your own burger patty, ground chuck beef is the way to go as it has the perfect lean-to-fat ratio of 80/20. This ratio ensures optimal juiciness and flavour. A good burger should weigh between 160-180g, and be about 2-3cm thick. When making your patty, take care to not overwork the meat as it will become tough, and when cooking it, refrain from pressing down to cook it faster, as you’ll lose all those precious juices.  

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Sweet, sour or zesty, these classic whiskey cocktails deserve a spot in your repertoire this World Whiskey Day on 20 May.  

Old-Fashioned  

Serves 2 • Total Time 10 Min  

Ingredients 

2 tsp sugar  
6 dashes bitters  
4 tsp water  
6 ice cubes  
¼ cup whiskey  
2 orange wedges or twists  

Method

1. Add sugar, bitters and water to two glasses. 
2. Use a cocktail muddler to mix until sugar dissolves. 
3. Add ice and whiskey. 
4. Stir, and finish off with orange wedges. 

Chef’s Tip
To make a simple syrup, dissolve 1 cup sugar in 1 cup water. Boil for 3 minutes, remove from  heat and cool. Store in a sealed jar for two weeks.

Whiskey Sour  

Serves 2 • Total Time 10 Min  

Ingredients

½ cup whiskey  
¼ cup lemon juice  
2 Tbsp simple syrup  
1 Tbsp egg white  
2 orange peel twists  
6 maraschino cherries  

Method

1. Add whiskey, lemon juice, simple syrup and egg white to cocktail shaker. 
2. Shake for 30 seconds, and strain into cold glasses. 
3. Garnish with orange peel and maraschino cherries. 

Mint Julep  

Serves 2 • Total Time 10 Min  

Ingredients

12 mint sprigs, plus extra to garnish 
2 Tbsp simple syrup  
¾ cup bourbon  
4 cups crushed ice lemon slices, to garnish  

Method

1. Divide mint and simple syrup between two glasses. 
2. Use a cocktail muddler or pestle and mortar to crush mint leaves, no stalks, and sugar together to release mint’s aroma. 
3. Add bourbon to both glasses, stir and fill with crushed ice. 
4. To serve, top with extra mint sprig. 

Foodie Fact 
In Scotland, Canada and Japan, distillers call their tot ‘whisky’ – take note, that’s without an `e’. ‘Whiskey’ is distilled and drunk by the Irish and the Americans. 

Words by Sjaan Van Der Ploeg 
Photography: Fresh Living Magazine  

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To mark International Hummus Day on 13 May, we’re showing off just how versatile (and healthy) the humble chickpea can be.  

Hummus with almond crunch 

Serves 6 As A Snack • Total Time 15-20 Min 

Ingredients

FOR THE HUMMUS  

2 cans chickpeas, drained  
2 Tbsp olive oil  
2 tsp tahini  
1 clove garlic  
1 lemon, juiced  
Salt and milled black pepper   

FOR THE ALMOND CRUNCH  

Handful almonds, roasted  
A few sprigs fresh coriander  
1 lemon, zested 
1 tsp pink peppercorns (optional)  

Method

1. Add chickpeas to boiling salted water. 
2. Boil for 10-12 minutes, drain and rinse. Set aside to cool slightly. 
3. Blitz chickpeas, olive oil, tahini, garlic and lemon juice until smooth. Season. 
4. In a pestle and mortar, grind almonds, coriander, zest and peppercorns, if using, and set aside. 
5. Spread hummus over a serving platter and scatter with almond topping.

ON THE SIDE: AQUAFABA

Aquafaba is the water which chickpeas have been cooked in, the same gummy liquid that surrounds them in the can. It has the consistency of egg white and, in some cases, can be used in their place. Yes, even in something as delicate as a meringue! One can of chickpeas contains about ½ cup aquafaba. The rule of thumb is that 2 Tbsp of aquafaba is the same as one egg white. Here’s how to whip it up:  

STEP 1: Drain chickpeas and reserve liquid.  

STEP 2 :Add an extra 3 Tbsp of sugar to help mask the subtle chickpea flavour.  

STEP 3 :Whisk liquid until stiff peaks form. Gradually add castor sugar while whisking until glossy and doubled in size.  

STEP 4 :Transfer mixture to a piping bag to make meringue kisses or mini pavlovas.  

Golden curried chickpea fritters 

Serves 4 • Total Time 20-25 Min 

Ingredients

2 cans brown lentils, drained and rinsed 
2 cans chickpeas, drained and rinsed  
1 onion, chopped  
2 tsp ginger and garlic paste  
2 tsp medium curry powder  
2 tsp ground cumin 
1 tsp turmeric  
1 tsp chilli flakes  
2 lemons, zested  
2 eggs, whisked  
Salt and milled black pepper  
Vegetable oil, for frying 
125g tenderstem broccoli 
300g baby spinach  
2 red onions, cut into eighths 
Plain yoghurt for serving 
Fresh herbs for serving  

Method

1. Preheat oven to 180°C. 
2. Spread lentils and chickpeas onto a greased baking tray and roast for 8-10 minutes. Set aside. 
3. Pulse chickpeas, lentils, onion, ginger and garlic paste, spices and lemon zest in a blender to form a chunky mixture. 
4. Add eggs and mix until combined. Season well. 
5. Heat oil in a large pan and shape mixture into 12-15 fritters. 
6. Shallow-fry fritters in batches for about 6 minutes or until golden and cooked through. Drain on kitchen paper and season with salt. 
7. In a separate pan, heat a glug of oil and flash fry broccoli, spinach and red onion over high heat until tender. Set aside. 
8. Serve fritters with greens, dollops of plain yoghurt and fresh herbs. 

ON THE SIDE: HUMMUS HACKS

• Boiling chickpeas before blitzing softens them, making sure you use less oil and have especially silky hummus. 
• Can’t find tahini? Swap out for smooth peanut butter and an extra squeeze of lemon juice. 
• Save the chickpea liquid to use instead of eggs in omelettes, cakes or even meringues (see the Hummus with crunch recipe to find out how). 

Chickpea avo and tomato salad 

Serves 4. Total Time 35-40 Min 

Ingredients

FOR THE CHICKPEAS  

2 cans chickpeas, drained  
2 Tbsp olive oil  
1 tsp smoked or regular paprika 
½ tsp ground cumin  
1 tsp garam masala  
Salt and milled black pepper 

FOR THE TOMATOES  

200g mini plum tomatoes, quartered  
3 Tbsp olive oil  
1 clove garlic, grated  
Handful fresh parsley or coriander, chopped 
1 lemon, zested and juiced  

Method

1. Preheat oven to 200°C. 
2. Toss chickpeas with olive oil, paprika, cumin, garam masala and season well. 
3. Spread on a baking tray and roast for 20-25 minutes or until crispy. 
4. Toss tomatoes, olive oil, garlic, herbs, zest and lemon juice in a bowl. Season and set aside for 15 minutes. 
5. Arrange avocado and marinated tomatoes on a platter and top with CHEF’S TIP crispy chickpeas. These roasted and 
6. Serve scattered with basil spiced chickpeas make and drizzle with a squeeze for a delicious healthy of lemon juice. snack, too .

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Sjaan van der Ploeg’s pocket-friendly takes on classic vanilla cake: dust off your apron in celebration of World Baking Day on 17 May 2023.

Four delightful, pocket friendly selections of the best takes on vanilla cake. 

Basic vanilla cake with raspberry icing and white chocolate ganache 

Serves 12 • Total Time 1 Hr 20 Min, Plus Cooling 

Ingredients 

FOR THE VANILLA CAKE  

300g cake flour  
2 tsp baking powder  
½ tsp salt  
220g butter, softened 
280g sugar 
1 cup plain yoghurt  
½ cup milk  
3 eggs  
1 egg yolk  
2 tsp vanilla essence  

FOR THE RASPBERRY ICING  

500g icing sugar, sifted  
250g butter, softened  
1 cup raspberry jam, beaten   

FOR THE WHITE CHOCOLATE GANACHE  

150g white chocolate  
50g cream  
Edible flowers (optional)  

Method

1. Preheat oven to 180°C. Grease and line base of three 20cm round cake tins. 
2. For the cake, sieve flour, baking powder and salt together in a bowl. 
3. In a separate bowl, beat butter and sugar together for 4 minutes until pale, scraping down sides of bowl every minute. 
4. Mix yoghurt and milk in a jug. 
5. Add eggs to butter mixture, one at a time, until completely mixed through. Add vanilla essence. 
6. Beat through flour and milk mixture alternately until batter is smooth and fluffy. 
7. Divide batter equally between tins and bake for 20-25 minutes until golden and cooked through. Cool cakes completely. 
8. For the icing, beat together icing sugar and butter until pale and thick, about 5 minutes. Fold through raspberry jam. 
9. Place one cake layer on a serving plate, top with a dollop of icing and spread over the surface. Stack another cake on top of the first, ice and repeat with last layer. 
10. Melt white chocolate and cream in a double boiler and stir until smooth. 
11. Pour white chocolate ganache over cake so that it drips down the sides. Decorate with edible flowers, if using, slice and serve. 

Cake truffles with chocolate and caramel shell 

Makes 40 Truffles • Total Time 1 Hr 30 Min 

Ingredients 

FOR THE CAKE TRUFFLES  

1 batch vanilla cake batter  
½ cup plain yoghurt   

FOR THE SHELL  

80g dark chocolate, melted  
80g white chocolate, melted  
½ cup caramel, whisked until smooth  

Method

1. Preheat oven to 180°C. Grease and line base of one large cake tin. 
2. For the cake truffles, prepare vanilla cake batter according to adjacent recipe. 
3. Bake for 25-30 minutes, until lightly golden but cooked through. Cool completely. 
4. Break cake up into crumbs. Add yoghurt and work through to create a smooth dough. 
5. Measure out tablespoons of cake mixture and roll in-between palms to create smooth balls. Freeze for 20 minutes.

Chef’s Tip 
Freeze any extra cake balls in an airtight container. Thaw completely before decorating.  

Lemon meringue vanilla cupcakes 

Makes 20 • Total Time 1 Hr, Plus Cooling 

Ingredients

FOR THE LEMON CURD  

2/3 cup lemon juice
100g butter  
½ cup sugar  
3 eggs   

FOR THE CUPCAKES  

1 batch vanilla cake batter   

FOR THE MERINGUE  

2 large egg whites, at room temperature  
½ cup sugar 
¼ cup water  
¼ tsp cream of tartar  

Method

1. For the lemon curd, add lemon juice, butter and sugar to a pot over medium-low heat and stir until melted. 
2. Whisk in eggs and stir until mixture thickens, about 10 minutes. Make sure to keep heat low so eggs don’t start to cook. 
3. Strain mixture through a sieve into a bowl. Cover bowl with clingfilm, making sure to press it against surface of curd to prevent a skin from forming. Refrigerate until completely cool and firm, about 3-4 hours. 
4. Preheat oven to 180°C. Line two 12-cup muffin tins with cupcake liners. 
5. For the cupcakes, prepare cake batter according to the Basic vanilla cake with raspberry icing and white chocolate ganache recipe.
6. Pour batter into each cupcake liner, filling until 2/3 full. Bake for 15-20 minutes until golden. 
7. Cool cupcakes in muffin tins for 5 minutes, then remove and leave to cool on a wire rack. 8. Use a sharp knife to cut a small hole in the centre of each cupcake. Fill with cooled lemon curd and close with reserved cupcake. 
8. For the meringue, place egg whites in clean, dry bowl of a stand mixer with a whisk attachment. Or place in a mixing bowl and prepare a hand-held electric beater. 
9. Place sugar and water in a pan over medium heat. Stir sugar without boiling until completely dissolved. 
10. Bring sugar mixture to the boil without stirring, and boil until it measures 110°C on a thermometer. 
11. Start whipping egg whites. When frothy, add cream of tartar and continue whipping until stiff peaks form. 
12. When sugar mixture reaches 118°C, remove from heat and pour onto whipped egg whites in a slow, steady stream. Continue to whip egg whites until mixture forms a thick, glossy meringue, about 5-8 minutes. 
13. Dollop onto each cupcake. Use a blowtorch to toast meringue, or grill for a few seconds in an oven. 

Marbled sheet cake with chocolate-coffee icing 

Serves 16 • Total Time 1 Hr 

Ingredients

FOR THE VANILLA CAKE BATTER  

1 batch vanilla cake batter. Use the same recipe as the Basic vanilla cake with raspberry icing and white chocolate ganache. 

FOR THE CHOCOLATE CAKE BATTER  

6 Tbsp cocoa powder  
2/3 cup milk  

FOR THE CHOCOLATE-COFFEE ICING  

100g butter, softened  
1/3 cup cocoa powder 
2 cups icing sugar, sifted  
¼ cup strong coffee  

Method

1. Preheat oven to 180°C. Grease and line base of a 22x30cm rectangular cake tin. 
2. Prepare vanilla cake batter according to the Basic vanilla cake with raspberry icing and white chocolate ganache recipe.
3. Divide cake batter in half. To make the chocolate batter, add cocoa and milk to one portion and mix until combined. 
4. Spoon dollops of each batter into prepared cake tin. Using a butter knife, swirl it through the batter. 
5. Bake for 30 minutes, until a skewer inserted into cake comes out clean. 
6. For the icing, beat together butter, cocoa and icing sugar until smooth. Add coffee and stir to combine. 
7. Slather icing over cake and serve.

Photography: Zhann Solomons  

The post Pocket-Friendly Takes On Classic Vanilla Cake appeared first on MyKitchen.

Burgers are so well-loved that they even have their own day on 28 May. We’re sharing our top 5 mouth-watering burger recipes you simply must try! 

Rice and red kidney bean burgers with cucumber-garlic yoghurt 

SERVES 6 // COOKING TIME 15 min 

No longer just a side dish, it’s time for rice to take centre stage on your plate. Put it in the spotlight with these rice and red kidney bean burgers.

INGREDIENTS

For the rice and red kidney bean burgers
1 tin red kidney beans, drained
¾ cup cooked brown rice
½ cup breadcrumbs
2 celery sticks, roughly chopped
1 onion, chopped
1 egg
1 garlic clove, crushed
1 tsp ground cumin
1 tsp paprika
Salt and pepper

For the cucumber-garlic yoghurt
1 cup yoghurt
½ cucumber, grated and drained
1 garlic clove, crushed

To serve 
6 seeded brown rolls, halved and toasted
Handful baby spinach
2 carrots, ribboned
½ red cabbage, thinly sliced 

METHOD

For the rice and red kidney bean burgers
1. Pulse all the ingredients together in a food processor until well combined.
2. Shape the mixture into 2 cm-thick patties. Rest on a baking tray

For the cucumber-garlic yoghurt
1. Combine all the ingredients and set aside.
2. Preheat a pan with olive or coconut oil. Once hot, add your patties and gently fry for 10–12 minutes until heated through.

To serve
1. Toast your bread rolls. Spread on the yoghurt, then top with a burger patty, baby spinach, carrot ribbons and red cabbage. 

Recipe & styling: Leila-Ann Mokotedi
Photography: Samantha Pinto // HMimages.co.za
 

Bagel breakfast burgers inspired by New York City

MAKES 4 // COOKING TIME 30 min 

South African’s are no stranger to a good burger, but how about taking a tip from New York and trying these delicious bagel breakfast burgers? 

INGREDIENTS

4 bagels, halved
4 eggs
4 beef burger patties
200g micro rocket
2 avocados, sliced 

METHOD

1. Using a small 4cm cookie cutter, make the hole in your bagel tops slightly bigger to make a nice nest for the eggs.
2. Heat some oil over low-medium heat in a pan and add your 4 bagel tops, with the sliced side down. Crack an egg into the centre of each bagel, pop the lid on and allow to cook for about 5 minutes, until the eggs are done. Remove from the pan and set aside.
3. Turn the heat to high and cook the patties for 4 minutes on each side. Lower the heat, cover and allow to cook for another 5 minutes.
4. Arrange the rocket on the bottom halves of the bagels. Top with a patty and avocado slices, and close with the top half of the bagel.  

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

Apricot-glazed snoek burgers with shoestring fries

MAKES 10 // COOKING TIME 1 hour 

Ah, apricot and snoek – the South African match made in heaven. Wait for a warm weekend and whip up these snoek burgers on the braai. But if it’s cold and you have a hankering, they are just as good on a griddle pan or in the oven. 

INGREDIENTS

For the apricot glaze
¾ cup apricot jam
40g butter
1 stalk lemon grass, halved lengthways
1 red chilli, halved lengthways
 

For the snoek patties
Olive oil, to fry
1 red onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
400g smoked snoek, deboned and flaked
200g potatoes, peeled, cooked and roughly mashed
1 red chilli, chopped
1 Tbsp finely chopped coriander
1 Tbsp finely chopped parsley
Juice and zest of 1 lemon or lime
1 tsp smoked paprika, plus extra to season
Sea salt and milled black pepper
½ cup flour
 

For the shoestring fries
1.2kg potatoes
Vegetable oil, to deep-fry
 

To serve
10 sesame seed rolls
¾ cup mayonnaise
4 tomatoes, sliced
1 cup finely sliced red cabbage
1 red onion, peeled and finely sliced
Butter lettuce, to serve 

METHOD

For the apricot glaze
1. Heat all the ingredients in a pot, then remove from the heat and leave to infuse for an hour.
 

For the snoek patties
1. Heat a little olive oil in a pan and fry the onion and garlic until soft.
2. In a bowl, mix all ingredients (except the flour) using your hands.
3. Season the flour with salt and paprika. Form the mixture into patties and dust with flour. Place in the fridge for 20 minutes to firm up.
4. Heat a little olive oil in a pan. Fry the patties for 1 minute on each side, until golden brown. Drain on paper towel.
 

For the shoestring fries
1. Finely slice the potatoes and place in iced water.
2. Heat the vegetable oil over medium-low heat. Make sure the oil is not too hot, otherwise the chips will burn.
3. Drain the potatoes and dry well and fry a handful at a time.
4. Remove and drain on paper towel. Season with salt.
 

To serve
1. Place a patty on each roll and layer the remaining ingredients. Drizzle with apricot glaze and mayonnaise before securing with the top of the bun.
2. Serve hot with shoestring fries.

Veggie and beef burger

SERVES 4 // COOKING TIME 40 min

Make the best patties ever with these vegetable-pulp beef burgers! They’re filling and nutritious, so why not give it a go for lunch or your next braai?  

INGREDIENTS

For the pickled onion
¾ cup white wine vinegar
1 red onion, peeled and thinly sliced
½ tsp sugar
½ tsp salt 

For the burger patties
1 cup vegetable pulp (carrot and celery)
400g beef mince
1 onion, peeled and diced
2 eggs
⅓ cup breadcrumbs
2 Tbsp olive oil
1 Tbsp cumin
2 Tsp chilli flakes
1 tsp salt
1 clove garlic, peeled and crushed 

For the coleslaw
3 cups shredded cabbage
1 cup mayonnaise
1 cup double-thick cream 

To serve
4 burger buns
1 cup grated mozzarella
Coriander
Jalapeños, sliced 

METHOD

For the pickled onion
1. Combine all the ingredients and leave to pickle while you prepare the burger patties. 

For the burger patties
1. Preheat oven to 190°C.
2. Juice carrots and celery. Mix the pulp with the rest of the ingredients.
3. Divide the mixture into 4 equal portions and shape into patties.
4. Cook the patties in a griddle pan over medium-high heat, for about 5 minutes per side or until cooked through. Meanwhile, place the buns in the oven and toast for 3 minutes. 

For the coleslaw
1. Combine all the ingredients. 

To assemble
1. Spread coleslaw over the bottom of the buns. Sandwich a patty, grated cheese, onion pickle, coriander and jalapeños inside.

Crunchy and spicy chicken burgers

MAKES 4 // COOKING TIME 25-30 min plus 1hr marinating time  

There’s no excuse to skip out on a crunchy and spicy chicken burger! 

INGREDIENTS 

For the chicken
4 chicken breast fillets
Salt and milled black pepper
2 cups buttermilk or yoghurt
3 Tbsp sriracha
3 garlic cloves, grated
2 cups cake flour
2 Tbsp fresh coriander, chopped
2 Tbsp fresh parsley, chopped
1 tsp ground coriander
1 tsp ground cumin
1 Tbsp smoked or regular paprika
Vegetable oil for frying  

For the slaw
¼ small red cabbage, shredded
¼ small green cabbage, shredded
2 green apples, sliced
2 spring onion, sliced
1 carrot, peeled and grated
¼ cup plain yoghur
1 tsp wholegrain mustard
1 lemon, zested and juiced 

To serve 

4 seeded burger buns, toasted
Handful butter lettuce
¼ cucumber, shaved with a vegetable peeler
2 salad tomatoes, sliced  

METHOD

1. Place chicken in a large bowl and season generously.
2. Add buttermilk, sriracha and garlic and toss through to coat evenly. Marinate for 1 hour.
3. In a separate bowl, combine flour, herbs, spices and season well.
4. Add ¼ cup of buttermilk marinade to flour mixture and stir with a fork to create large flakes.
5. Dip each chicken fillet into flour mixture taking care to coat evenly. Deep-fry in hot oil for 10–12 minutes or until cooked through and golden. Drain on kitchen paper.
6. Combine cabbage, apple, spring onion and carrots.
7. Stir through yoghurt, mustard, lemon zest and juice and season. Set aside.
8. Assemble burger by layering lettuce, cucumber and tomatoes. Top with chicken and a generous helping of the colourful slaw.

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