Chicken sliders with chilli dip and tomato-salsa

4 servings

Hors d'oeuvres unlike any other – our recipe for Chicken sliders with chilli dip and tomato-salsa serves bite-sized snacks with a homemade sauce of green chilies, pickled ginger and mayonnaise. Laced with heavy cream and fresh parsley, chicken patties enjoy a topping of matured Cheddar, coriander, tomatoes and red onion.

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ingredients

500 g ground chicken
1 tsp salt
1 tsp sriracha sauce sauce
2 eggs yolks
2 tbsp fresh parsley
100 ml heavy cream

Chilli dip:

2 green chillies
2 tbsp gari, pickled ginger (pickled ginger)
1 shallot
mayonnaise
1 tsp sriracha sauce sauce
2 tbsp chilli sauce
pressed juice of 1 lime fruit

Tomato salsa:

4 tomatoes
1 red onion
3 tbsp chopped ground coriander
50 ml olive oil
pinch of salt
pinch of pepper
1 Castello® Double cream chilli sliced into 16 pieces
½ tsp chilli flakes
lettuce leaves

preparation

PREPARATION

1. Combine the chicken mince and the salt. Add the remaining four ingredients and mix well. Form into 16 mini burger patties and set aside in the fridge. 2. For the chilli dip, combine the green chilli, shallot and pickled ginger. Add the mayonnaise and remaining chilli dip ingredients. Mix well and set aside. 3. For the tomato salsa combine all the ingredients in a mixing bowl and set aside. 5. Barbeque the mini burger patties for approximately 1 minute. Turn them over and cover each patty with a slice of Castello® Double Cream Chilli and let the cheese melt. Sprinkle with chilli flakes. 6. Toast the buns then top with chilli mayo, chicken patty, lettuce and tomato salsa. Perfect for entertaining!