Chicken burgers with zucchini and celeriac rites

Name: chicken burgers with zucchini and celeriac rites
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 celeriac; 8 el traditional olive oil; 40 g fresh flat parsley; 8 shallot; 2 zucchini little; 2 chicken breast; 4 tl curry powder; 8 slice gluten free multi seed bread; 6 el mayonnaise; 2 tl sambal oelek

French fries of celeriac with grilled zucchini and a chicken burger.

Ingredients

Kitchen Stuff

1 baking tray
1 food processor
1 grill pan

Directions

Preheat the oven to 200 ° C.
Peel the celeriac and cut into long, thin French fries of max. 1 cm.
Divide the celeriac rations on a baking tray covered with parchment paper. Drizzle with oil and salt.
Fry the fries in approx. 30 min. Golden yellow and done. Spoon halfway.
Meanwhile, cut the parsley fine. Cut the shallots into rings.
Cut the zucchini into slices of ½ cm and cut the chicken fillet into cubes.
Put 2/3 of the parsley, half of the shallots, half of the courgette, the chicken and the curry spices in the food processor and grind to finely chopped.
Season the minced meat with pepper and salt and form 4 burgers with wet hands.
Heat the oil in a frying pan and bake the burgers in 12 min. Golden brown. Turn halfway.
Add the remaining 4 minutes of the baking time to the remaining shallots.
Roast the bread.
Meanwhile, combine the mayonnaise and sambal into a sauce.
Drizzle the rest of the zucchini with the oil and grill for 4 minutes in the grill pan. Turn halfway.
Spread 4 slices of bread with zucchini, chicken burgers and half of the sauce. Divide the shallots over it and cover with the other slices of bread.
Garnish the celeriac with the rest of the parsley. Serve with the rest of the sauce.