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Model and food-lover Emma-Louise Connolly has donated her Spiced Crispy Chicken Burger recipe to help fight food waste at home. Search #FelixFakeAways for more inspiration.

The Felix Project rescues food that is at risk of being wasted and uses it to feed people in need. Without The Felix Project, thousands of tonnes of good food would be thrown away every year. A £10 donation allows The Felix Project to rescue 25.6kg of surplus food - enough for 61 meals.

And now, we're calling attention to the scandals of food waste and hunger by sharing classic takeaway recipes you can recreate at home with the leftovers in your fridge. Let's get cooking!


INGREDIENTS

(Makes 2)
2 chicken breasts
1 egg
2 tbsp plain flour
40g panko breadcrumbs
Salt & pepper

Slaw
1 carrot, thinly sliced into trips
1 onion, thinly sliced
1/4 cucumber, thinly sliced
4 radish, sliced (optional)
2 tbsp Mayo
3/4 tsp chilli powder

Sauce
1st brown/white sugar
2 tbsp sriracha
1.5 tbsp sesame oil
1 tbsp soy sauce
1 clove of garlic, crushed

Vegetable oil for frying
Brioche/any bun


METHOD

  1. Place a piece of cling film over each chicken breast and whack them with a meat mallet (or rolling pin) to flatten them. If they are really big, cut them in two so you have four smaller pieces and can double up each burger.
  2. In 3 separate plates, divide the flour (seasoned with S&P), beaten egg and panko. Dredge the chicken breasts through the flour, egg then panko and set aside for frying.
  3. In a bowl, combine the sliced veggies for the slaw. I use a peeler to peel strips off the carrot and cucumber, and then finely slice the strips. Mix together the Mayo and chilli powder, set aside a little bit for the buns, and mix the remainder through the veggies until they are all coated. Season to taste.
  4. In another bowl, mix together the sauce ingredients and whisk to make sure all of the sugar has dissolved.
  5. In a large pan, pour in some vegetable oil (about 2cm) and heat the oil on a medium heat. Please be careful of the oil, it will get very hot.
  6. Gently add the chicken to the hot oil, and fry for around 2-3 minutes either side or until each side is golden. Once cooked, set onto a piece of kitchen towel.
  7. Toast the buns and spread with a little of the mayo mix. Toss the chicken breasts through the spicy sauce mix and top with the slaw. Cold beer not included but advised. Enjoy, it’s one of my Friday favourites! 💚

If you try this recipe using up the leftovers in your fridge, we'd love to see! Snap a pic and be sure to tag #FelixFakeAways on social.

Every year we waste 1/3 of the world's food. Help The Felix Project rescue surplus food, so that fewer people in London go hungry.