Zinger Burger with Coleslaw

By on November 2, 2011

 Zinger Burger with Coleslaw


• Burger buns as required
• Flour 500 gram
• Chicken fillet of chicken breast (thin slices) 750 gram
• Salt 1, 1/2 tsp or as per taste
• Black pepper as required
• Water 2 glass
• Red chili powder 2 tsp
• Clove powder 1/2 tsp
• Ketchup as required
• Cucumber 2
• Tomato (slices) 1
• Salad leaves as required
• Mayonnaise 1 bowl
• Potato 4
• French fries 1 kg
• Oil to fry

For coleslaw:
• Carrot (grated) 3 or 500 gram
• Cabbage (julienne) half or 200 gram
• Mayonnaise 3 tbsp
• Salt to taste

For coleslaw: Take a bowl, add carrot and cabbage, mayonnaise, salt and mix well.
Mix red chili and salt with flour.
Take a bowl of cold water, dip fillets in it and then coat the fillet in the flour.
Now place the coated fillet in a separate plate.
Give some rest and then repeat the same procedure for at least 5 times.
Let it rest for sometime and then deep fry on medium heat till golden brown.
Warm the burger buns.
Spread mayonnaise and ketchup on the buns.
Then place cucumber, tomato slice and salad leave on top of one half.
Then place the fillet. Drizzle some ketchup and cover with other half.
Serve with French fries and coleslaw.