Sarah Butler: My takeaway-style chicken burgers are a great make-ahead dinner

Plus, add whatever filling you want to these mini puff pastry quiches

My kids get so excited when I tell them we are having these chicken burgers for dinner. Guaranteed clean plates.

This week, I have some great make-ahead dinners for busy families. The mini puff pastry quiches are so easy to make in a batch, pop in the freezer and grab as you need them.

You can add whatever filling you want and it’s a great way to clear out the fridge of leftovers at the end of the week. When I make them, they rarely make the freezer, as they are so addictive and the pastry is just delicious. Eat them hot or cold, at home or on the go. They’re a great lunchbox or picnic filler, too.

For a plate-clearing and economical dinner, try adding my takeaway-style chicken burgers to your repertoire.

These are one of our top dinner picks at home. We all love the. It’s one of the dinners where one thing feeds all, and I’m not making two different things trying to please everyone’s tastes.

I add paprika and garlic to flavour the flour, but this is not essential. However these are two handy flavourings to pick up the next time you’re in the shop.

I hope you enjoy trying these recipes as much as we do. If you’re a busy family that wants to eat great food, these two dishes are certain to impress.

Chicken burgers

recipe by:Sarah Butler

While I have all the ingredients out, I like to make a big batch of these chicken burgers and freeze them.

Servings

4

Preparation Time

 15 mins

Cooking Time

 10 mins

Total Time

 25 mins

Course

 Main

Ingredients

• 3 chicken breasts, minced

• 200g breadcrumbs

• 2 eggs

• 150g flour

• 1 tbsp garlic granules

• 1tsp paprika

• Salt and pepper

• 200ml rapeseed oil/sunflower/veg oil

• 50g butter

• To serve

• 4 burger buns

• 50g mayonnaise

• Iceberg lettuce

Method

1. Divide the chicken mixture into four equally sized balls and use your hands or a burger press to make burger patties.

2. Place the breadcrumbs into a large bowl. Crack the eggs into another bowl and whisk.

3. Combine the flour, garlic granules, paprika and some salt and pepper in a third bowl.

4. First, coat the burger patties in flour, one at a time, then dip them into the egg mixture and finally, coat them all over in breadcrumbs.

5. Place the oil in a frying pan, add the butter, and melt on a medium to high heat. Once the butter is bubbling, carefully place the breaded burgers into the pan.

6. Shallow fry on a medium heat until golden, before turning to fry the other sides.

7. Ensure they are fully cooked through and golden all over.

8. You can also cook them in the air fryer: spray with oil and air fry for 12-15 minutes at 170°C.

9. Toast the burger buns and spread both buns with mayonnaise, add a generous serving of lettuce, and place the burger on top.

Sarah's secret

Burger buns freeze really well too so I usually have a stash of them in my freezer. Freeze them flat and once frozen, transfer to a freezer bag to grab and go anytime you want.

Puff pastry mini quiches

recipe by:Sarah Butler

The perfect lunchbox filler, for kids and grown-ups, these mini quiches are one of the handiest things you can make quickly and easily for the week ahead.

Servings

12

Preparation Time

 15 mins

Cooking Time

 15 mins

Total Time

 30 mins

Course

 Baking

Ingredients

• 1 sheet of ready-made puff pastry

• 3-4 cherry tomatoes, chopped

• 1 spring onion, finely sliced

• 2 tbsp fresh parsley, chopped

• 4 eggs beaten

• 100g red or white grated cheese

Method

1. Preheat the oven to 200°/ fan 180°C/gas 5. Cut 12 even squares from the puff pastry sheet. You can use a rolling pin if you need to roll them a little bigger.

2. Place the pastry squares into a bun tin (muffin tray). Combine the tomatoes, spring onion, and parsley in a bowl. Spoon a little of the mixture into each puff pastry nest.

3. Add a little cheese into each nest and pour the beaten egg on top.

4. Bake for 15 minutes until golden. Eat hot or cold and store in the fridge for two to three days.

Sarah's secret

Brush the tin with oil to prevent the pastry from sticking to the bun holes.