Jalapeño chicken burgers with corn fritters recipe
 Towering burgers stacked full of marinated chicken and cheesy sweetcorn fritters – what’s not to love? 250g/9oz chicken mini fillets215g jar sliced green jalapeños198g tin sweetcorn1½ tsp olive oil 250g/9oz chicken mini fillets 215g jar sliced green jalapeños 198g tin sweetcorn 1½ tsp olive oil 1 free-range egg25g/1oz plain flour25g/1oz mature cheddar, grated1 tbsp finely snipped fresh chives2 spring onions, finely chopped1½ tsp olive oil1 red pepper, sliced into 4 thick ringsfine sea salt and freshly ground black pepper 1 free-range egg 25g/1oz plain flour 25g/1oz mature cheddar, grated 1 tbsp finely snipped fresh chives 2 spring onions, finely chopped 1½ tsp olive oil 1 red pepper, sliced into 4 thick rings fine sea salt and freshly ground black pepper 2 burger buns, sliced1 tbsp mayonnaisehandful baby spinach leavesTabasco 2 burger buns, sliced 1 tbsp mayonnaise handful baby spinach leaves Tabasco Method Put the chicken into a mixing bowl and pour over the liquid from the jar of jalapeños, keeping the jalapeños in the jar. Remove 1 tablespoon of the jalapeños, chop and reserve. Pour over the juice from the can of sweetcorn. Decant the sweetcorn into a small bowl and pop into the fridge – you will need 100g/3½oz of it for the fritters. Cover the chicken and refrigerate for 8 hours.When you’re ready to cook, drain and discard the marinade from the chicken. Heat the olive oil in a large frying pan over a medium–high heat. Once the oil is hot, add the chicken and fry for 4–5 minutes on each side, until lightly golden and cooked through. Transfer the chicken to a plate and cover with kitchen foil or another plate to keep warm.Meanwhile, make the fritter batter. Put the egg into a mixing bowl and add 2 tablespoons of water. Whisk to combine, then whisk in the flour to a thick paste. Switch to a wooden spoon and fold through 100g/3½oz sweetcorn, the cheese, chives, spring onions, reserved chopped jalapeños and a pinch of salt and pepper.Wipe the chicken pan with kitchen paper, then return to the heat and pour in the olive oil. Put the pepper rings into the pan and fill each one with the fritter batter, overfilling them slightly. Fry for 3 minutes, flip, and fry for a further 3 minutes. The fritters should be darkly coloured and set.To assemble, spread the buns with mayo, then stack them high with the fritters, chicken, spinach, Tabasco and some of the leftover jalapeños. Put the chicken into a mixing bowl and pour over the liquid from the jar of jalapeños, keeping the jalapeños in the jar. Remove 1 tablespoon of the jalapeños, chop and reserve. Pour over the juice from the can of sweetcorn. Decant the sweetcorn into a small bowl and pop into the fridge – you will need 100g/3½oz of it for the fritters. Cover the chicken and refrigerate for 8 hours. Put the chicken into a mixing bowl and pour over the liquid from the jar of jalapeños, keeping the jalapeños in the jar. Remove 1 tablespoon of the jalapeños, chop and reserve. Pour over the juice from the can of sweetcorn. Decant the sweetcorn into a small bowl and pop into the fridge – you will need 100g/3½oz of it for the fritters. Cover the chicken and refrigerate for 8 hours. When you’re ready to cook, drain and discard the marinade from the chicken. Heat the olive oil in a large frying pan over a medium–high heat. Once the oil is hot, add the chicken and fry for 4–5 minutes on each side, until lightly golden and cooked through. Transfer the chicken to a plate and cover with kitchen foil or another plate to keep warm. When you’re ready to cook, drain and discard the marinade from the chicken. Heat the olive oil in a large frying pan over a medium–high heat. Once the oil is hot, add the chicken and fry for 4–5 minutes on each side, until lightly golden and cooked through. Transfer the chicken to a plate and cover with kitchen foil or another plate to keep warm. Meanwhile, make the fritter batter. Put the egg into a mixing bowl and add 2 tablespoons of water. Whisk to combine, then whisk in the flour to a thick paste. Switch to a wooden spoon and fold through 100g/3½oz sweetcorn, the cheese, chives, spring onions, reserved chopped jalapeños and a pinch of salt and pepper. Meanwhile, make the fritter batter. Put the egg into a mixing bowl and add 2 tablespoons of water. Whisk to combine, then whisk in the flour to a thick paste. Switch to a wooden spoon and fold through 100g/3½oz sweetcorn, the cheese, chives, spring onions, reserved chopped jalapeños and a pinch of salt and pepper. Wipe the chicken pan with kitchen paper, then return to the heat and pour in the olive oil. Put the pepper rings into the pan and fill each one with the fritter batter, overfilling them slightly. Fry for 3 minutes, flip, and fry for a further 3 minutes. The fritters should be darkly coloured and set. Wipe the chicken pan with kitchen paper, then return to the heat and pour in the olive oil. Put the pepper rings into the pan and fill each one with the fritter batter, overfilling them slightly. Fry for 3 minutes, flip, and fry for a further 3 minutes. The fritters should be darkly coloured and set. To assemble, spread the buns with mayo, then stack them high with the fritters, chicken, spinach, Tabasco and some of the leftover jalapeños. To assemble, spread the buns with mayo, then stack them high with the fritters, chicken, spinach, Tabasco and some of the leftover jalapeños.