Chicken and Vegetable Burger Patties

This was a recipe I came up with when I started trying to lose weight with Sure Slim. It uses Cruskit crispbreads or crackers and follows the "rules" of the diet. Cruskits are those revolting puffed crispbreads that you buy thinking that you are being good but then don't eat. I found that they make an excellent binder for burgers.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 400  g ground chicken
• 8  crackers
• 1  onion
• 3  garlic cloves
• 2  stalks celery
• 2  large mushrooms
• 1  zucchini
• 1  bunch  coriander
• 1  tablespoon soy sauce
• 2  tablespoons olive oil
•  salt
•  pepper

Directions

1. Put the Cruskits in the food processor and grind to a fine breadcrumb consistency. Tip the crumbs into a bowl.
2. Put the rest of the ingredients except the chicken into the food processor and pulse until finely chopped.
3. Note: Resist the temptation to do the Cruskits and vegetables together. You'll end up with a gluggy mess that is difficult to get out of the food processor.
4. Add the chicken and vegetables to the crumbs and mix together quickly. The crumbs absorb the liquid and become sticky so the quicker you can work, the easier it is to combine everything evenly. I get into it with my hands.
5. Divide into 4 large patties or 8 small ones, about 1.5 to 2 cm thick. Grill for 7 minutes on each side.
6. Serve in a pita bread with lettuce and tomato or serve as a main dish with vegetables.
7. These patties can also be baked in a hot oven. I also make them into meatballs and bake them then freeze them. They can be added to stock and bok choy for a very quick meal.