This site is Hosted by Reseller Hosting Specialist Heart Internet Looking for a Holiday Cottage in Cornwall (England)? Find Out About My Holiday Cottage 675g boneless skinless chicken breast cut into small pieces (8oz) 1 egg white 3 tablespoons buttermilk 1/2 onion, finely chopped 1tsp salt freshly ground black pepper 50g dry breadcrumbs (2oz) 120g cornmeal (4oz) 4-6 tablespoons vegetable oil 3 tablespoons mayonnaise 1 tablespoon buttermilk 1/4 teaspoons hot pepper sauce, to taste 400g tin of sweetcorn (14oz) 1 fresh red or green chilli, deseeded and finely chopped 1 red pepper, finely chopped juice of 1 lime 1tbsp corn oil 1 tsp sugar 1tbsp chopped fresh coriander salt prepare the salsa. combine the sweetcorn, chilli, red pepper, lime juice, oil, sugar, coriander and salt to taste in mixing bowl. Cover and allow to stand 1 hour before serving prepare the mayonnaise. in a small bowl mix, the mayonnaise, hot pepper sauce and buttermilk. refrigerate put the chicken pieces in a food processor until coarsly chopped in a medium bowl, wisk the egg white until foamy. whisk in the buttermilk, onion, salt, pepper and breadcrumbs. add the chopped chicken. using a fork, mix. add a little more breadcrumbs if the mixture is too wet Put the cornmeal in a shallow dish or plate and dip the burgers in, one at a time, coat all sides. cover the burger with cling film and refrigerate for 30 minutes. preheat the oven to gas mark 4 or 175. heat 2tbsp of the oil in a heavy frying pan over a medium flame. cook each burger for 1minute on each side. transfer to a baking sheet and cook for a further 20 minutes in the oven. take a bap, place the burger between top with salsa and then mayonnaise, serve with salad.