Homemade Beef Burger

Homemade oven chips

When ready to make, preheat the over to 475 degrees.

Add the flour, slightly beaten egg whites and panko + parsley in 3 separate bowls. Lay a wire rack on a baking sheet and spray with non-stick spray. A wire rack is not required and you can also use a plain baking sheet – line it with parchment paper and then spray it with non-stick spray.

Make sure the oven is at the correct temperature. Moving quickly, dredge mozzarella in the flour, dip it in the egg whites, and coat it in the panko + parsley mixture. Set it on the rack/sheet and quickly finish the rest. Spray each cube with cooking spray and pop in the oven for 10-12 minutes. As long as you move quickly, cheese should not melt fast. Remove from oven when golden brown and crispy. Serve immediately

1. Place all ingredients in a bowl, mix thoroughly with your hands preferably
2. Roll into balls, portioning based on the size of the final patty or meatball you want
3. Place the balls on a plate and refrigerate for 20-30 mins
4. Heat a frying pan
5. Press the refrigerated balls flat into patty shapes and cook in a frying pan over a medium heat, until browned and cooked through, for small patties  around 5 minutes each side.
6. Oven cook for around 15 mins
7. Serve 

1. Heat the oven to 200C/180C fan/gas 6. Peel the potatoes and cut them into long chip shapes – the thickness is entirely up to you, though the width of a finger is ideal. Rinse under the cold tap and pat dry with a tea towel.

2. Spread the chips on a large non-stick baking tray and toss with the oil and  salt. Lie them flat in a single layer – use two trays rather than overcrowd one.

3. Roast for 45-50 mins, turning now and then. When cooked they should be golden brown and crisp with a light fluffy centre. Scatter on sea salt to serve