Ingredients for the Burgers
- 1 slice of light bread, diced
- 80 g natural yoghurt
- 300 g breast of maize-fed poularde (minced meat)
- 1 tsp pepper, ground
- ½ tsp cinnamon powder
- 1 tsp salt
- 2 tbsp pine nuts, dry-roasted
- 1 garlic clove, finely chopped
- 2 tbsp raisins, finely chopped
- Olive oil for frying
- Panko breadcrumbs for coating
Preparing the Burgers
For the burgers, mix the diced bread with the yoghurt and leave to stand for 10 minutes. Season the poularde meat with the spices, mix well with all other ingredients and chill for 1 hour. Form the meat mixture into small balls and fry in olive oil until golden brown.
Ingredients for the Pistachio Couscous
- 160 ml vegetable stock
- 150 g couscous
- 1 small onion, cut into thin rings
- 1 tbsp olive oil
- 2 pinches salt
- 2 pinches cumin, ground
- 20 g parsley, chopped
- 20 g coriander leaves, chopped
- 70 ml olive oil
- 50 g pistachios, roasted and coarsely chopped
- 3 spring onions, cut into thin rings
- 1 green chilli pepper, deseeded and finely chopped
- 30 g rocket salad, chopped
- 1 lime, juice and grated zest
Preparing the Pistachio Couscous
For the pistachio couscous, bring the vegetable stock to the boil and pour over the couscous. Leave to soak for 10 minutes. Sauté the onion in the olive oil until golden brown and season with salt and cumin. Allow to cool a little. Using a stick blender, blend parsley, coriander leaves and olive oil. Add to the cousc
Ingredients for the Avocado Creme
- 1 ripe avocado
- ½ lime, juice and finely grated zest
- 2 tbsp crème fraîche
- 1 pinch cardamom, ground
- ½ green chilli, deseeded and diced
- ½ tsp sugar
- Salt
Preparing the Avocado Creme
For the avocado creme, blend the avocado flesh with the other ingredients until smooth. Season to taste and spoon into a piping bag.
serving suggestion
Spoon the pistachio couscous onto the plate, arrange the poularde burgers on top and pipe a few dots of avocado creme around it.