• For the Cheesy Baked Fries

  • 100g Kerrygold Dubliner Cheese
  • Frozen french/thin cut fries
  • 2 tbsp olive oil
  • 2 tsp dried mixed herbs
  • Salt to taste
  • For the Chicken Burger

  • 4-6 burger buns
  • 4-6 pre-made crumbed chicken burger patties
  • Baby spinach or other salad leaves, for garnish
  • Plain or pickled rainbow slaw, for garnish
  • Pre-made honey mustard sauce or honey mustard mayonnaise


Recipe by: Vanessa Vermaak (@my_homemade_kitchen_za)

For the Cheesy Baked Fries

1. Preheat the oven to 220°C / 200°C fan.

2. Add the frozen fries to a large bowl.

3. Drizzle the fries with olive oil, then add salt and herbs.

4. Finely grate over the Kerrygold Dubliner Cheese and toss/mix well until all the fries are coated.

5. Place the fries onto a non-stick baking tray and spread out into a single layer.

6. Bake for 20 – 25 minutes until golden and crispy.

7. Remove from the oven and grate over some extra Kerrygold Dubliner Cheese if you wish. Serve hot.

For the Chicken Burger

1. Cook the pre-made crumbed chicken burger patties in a lightly oiled pan as per the pack instructions, or approx. 5 – 6 minutes a side (depending on their size), until golden and crispy.

2. Slice the buns in half. Use as-is or and toast them in the oven, cut sides up, for 8 minutes at 180°C.

3. Once toasted, spread the cut sides of the buns with Kerrygold Butter Spread then assemble your burgers.

4. Place the baby spinach or other salad leaves on the bottom bun, then place the burger patty on top. Add a dollop of honey mustard sauce to the patty, then top with slaw and the top of the bun.

Serving Suggestion: Serve alongside Crispy Chicken Burger with Slaw and Honey Mustard Sauce

Recipe for the pickled rainbow slaw can be found on the blog:

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