With all the study I've been doing for uni lately and as the semester is drawing to an end, I find myself coming home and lacking motivation! Some nights I just do not feel like spending too much time cooking so this recipe is perfect for nights like that (ie tonight!). Hubby and the kids had these with bread rolls, salad and homemade tomato sauce. I passed on the bread rolls! You could use fresh coriander in place of parsley but as I don't like the flavour of fresh coriander, I use parsley instead!
Ingredients (makes 6 patties):
500g free range chicken mince
1/2 cup besan (chickpea) flour or 3/4 cup tinned chickpeas, drained and rinsed
1 onion
1 garlic clove
Thumb of fresh turmeric (or 2 tsp ground turmeric)
1/2 capsicum, deseeded
1 carrot, peeled
1/2 cup broccoli florets
1 tbsp chopped fresh parsley
2 tsp ground cumin
2 tsp ground coriander
2 tsp onion powder
1 free range egg
Sea salt and pepper
Method:
1. Preheat oven to 180 degrees and line 2 baking trays with baking paper
2. In a food processor or Thermomix (5sec/sp7), process the chickpeas (if using tinned chickpeas), onion, garlic, fresh turmeric (if using), carrot, broccoli and capsicum until finely chopped. Tip into a large bowl.
3. Add the remaining ingredients and mix with your hands until combined. Shape into patties.
4. Bake for around 20 minutes or until patties are golden and cooked through.
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