in a large pan, spray in some oil over a medium-high heat and add the onions, pepper, chilli flakes and crumble in half the chicken stock cube, and cook together for about 3 minutes

add the garlic and cook for another minute

add HALF of the raw chicken mince (you read that right – trust me) to the pan, and cook until cooked though – it’ll take about 3 minutes

remove from the heat and set aside to cool

in a large bowl, mix together the mayonnaise, salt, pepper, tabasco, panko, egg and dijon mustard

add the cooked chicken (wait until it’s cool enough to hold) and the remaining raw chicken (it’ll be fine! honestly!) and mix really well together

divide the mixture into 8 balls and flatten each one into a burger shape (this burger press is only £3.50 and will do the job nicely)

plonk onto some greaseproof paper so they don’t stick and pop in the fridge for about half an hour to let them firm up – pour yourself a gin

spray a large frying pan with oil and whack on to a medium-high heat

using a spatula, add the chicken cakes to the pan (you might need to do it in batches) and cook for about 4 minutes per side until cooked through

serve and enjoy!