• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes lengthways into 1cm slices, then into 1cm wide chips (no need to peel).
• Pop the chips onto a lined baking tray.
• Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
• Cook on the top shelf until golden, 25-30 mins. Turn the tray halfway through. 

TIP: Use two baking trays if necessary.

• Meanwhile, thinly slice the tomato. 
• Trim and thinly slice the scallion.
• Mix the scallion with the aioli in a small bowl and set aside.

• Combine breadcrumbs, soy sauce and Cajun spice.
• Slice through the chicken to make thin steaks. Season with salt and pepper.
• Crack 1 egg (per 2P) into a medium bowl and whisk. Dip the chicken into the egg and then the breadcrumbs. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
• Place a pan over high heat and add enough oil to cover the base.
• Lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 8-10 mins.
• Turn every 2-3 mins.

• To assemble the burgers, spread a spoonful of scallion aioli over each base bun.
• Add a few slices of tomato on top. 
• Top with the chicken burger and a generous dollop of Ballymaloe relish.
• Sandwich closed with the top bun. 
• Serve with chips alongside.