Work in progress...
Ingredients
Method
 | Preparation starts with the wakame... |
Next prepare the mixture for the burgers... |  |
 | And then fold in the chicken mince... |
Really good quality salt is needed for this disk, especially for the chips. I use Maldon sea salt, crushed by hand. Black peppercorns are freshly ground, as always. If the mixture is too soft and wet, I add finely grated rice cake to thicken it a little. This ingredient has the advantage of keeping the dish gluten-free. |  |
 | Next for the chips. Start with some large, mealy potatoes and cut into chunky chips. |
Keep in water until ready to fry. The pieces removed from the potatoes are kept separately to make potato crisps another day. |  |
 | Mayonnaise starts with egg and mustard. For this recipe I use Dijon mustard. |
Blending... |  |
 | Drizzling in white wine vinegar... |
And beating while slowly adding vegetable oil. |  |
 | Continue beating and adding the oil slowly until the taste is just right. The sourness of the vinegar should be just balanced by the sweetness of the oil. |
And the mixture should form peaks, rather like meringue. |  |
 | Form the chicken mixture into burger shapes, coating with a little polenta. |
The potatoes are deep fried in a vegetable oil, in this case I used sunflower oil. It's important to get the oil hot for the initial, blanching, stage and then even hotter for the last few minutes when the chips are browned. |  |
 | Just before the burgers and chips are ready, I make up the mayonnaise, adding the wakame... |
Dry the chips on paper and hand crush and sprinkle Maldon salt. |  |
 | And finally, serve and enjoy! |
