Serves 1 Ready in 40 minsFor the chipsQ 1 small Maris Piper potato (about 125g )Q Frylight spray oilFor the burgersQ 100g venison steak, roughly choppedQ 1tbsp quarkQ 2 spring onionsQ 1tsp freshly chopped thymeTo serveQ 4 baby plum tomatoes, halvedQ 2 small gherkins, slicedMethod1. Preheat the oven to 200°C, Gas 6. Cutthe potato into chips. Cook them in boilingwater for 5 minutes, then drain well andspread them out on a baking tray. Sprayvery lightly with oil. Bake in the centreof the oven for 15 mins. 2. Place the chopped venison steak, quark, spring onions and thyme in a food processor and whizz until just blended. Shape into 2 burgers and place on a sheet of baking parchment. 3. Remove baking tray with chips from oven, turn them over and move to one side of tray. Place parchment with burgers on the other side of it and bake for 15 mins. Serve with tomatoes and gherkins.VENISON BURGER& CHIPS### 247Calories
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