Return to recipes

Ingredients

  • 2 Tbsp Sunflower oil
  • 3 Chicken fillets
  • 3 Chicken thighs, bones removed
  • 1 Red onion, grated
  • 3 Tbsp Roughly chopped parsley
  • ¼ Cup (60ml) Nando’s PERi-PERi sauce
  • 100g Toasted breadcrumbs
  • 125g Mozzarella
  • 8 Cocktail buns
Fennel salad
  • 1 Fennel bulb, thinly shaved into ribbons
  • 100g Cherry/Rosa/baby tomatoes, halved
  • 3 Tbsp tomatoes, roughly chopped
  • 3 Granadillas
  • 5 Tbsp Plain yoghurt
  • Salt to taste

Cooking Instructions

1 Chop the chicken very finely.
2 Combine the chicken with the grated red onion, parsley, Nando’s PERi-PERi sauce and toasted breadcrumbs. Allow the mixture to sit for 30 minutes before rolling into golf ball sizes
3 Heat the oil to a medium heat.
4 Place the balls in the pan, press them down to make a patty shape and cook until browned and cooked through (about 3 minutes a side).
5 To make the fennel salad, toss together the fennel, halve and chopped tomatoes, the granadilla pulp and yoghurt. Season with salt and pepper and toss.
6 Halve the buns and toast lightly before adding the chicken patty topped with torn mozzarella and the tangy fennel salad.