These spicy Indian-style chicken patties are perfect for a mid-week dinner.
Ingredients
- 500g chicken mince
- 1/4 cup jalfrezi curry paste
- 1/3 cup frozen peas
- 2 tablespoons fresh coriander leaves, chopped
- 1/4 small (240g) cauliflower, trimmed, finely chopped (see Notes)
- 2 green onions, thinly sliced
- 1 small carrot, grated
- 2 tablespoons coconut oil
- Plain yoghurt, to serve
- Mixed salad leaves, to serve
- Extra coriander sprigs, to serve
Method
- Step 1Place mince, curry paste, peas, coriander, caulif ower, onion and carrot in a large bowl. Season with salt and pepper. Mix well to combine.
- Step 2Shape 1/4 cup mince mixture into a patty. Repeat with remaining mixture to make 12 patties.
- Step 3Heat oil in a large frying pan over medium heat. Cook patties, in batches, for 4 to 5 minutes each side, or until browned and cooked through.
- Step 4Serve patties with yoghurt, salad leaves and extra coriander sprigs.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1379 kj
Energy
19.4g
Fat Total
11.6g
Saturated Fat
3.3g
Fibre
29.9g
Protein
77mg
Cholesterol
256mg
Sodium
8.1g
Carbs (total)
All nutrition values are per serve
Notes
We cut the cauliflower into tiny florets so you can see them in the patties.
Jalfrezi paste is made of coconut, paprika, coriander, tomato puree and mustard seeds. You could use balti or tikka paste in its place
- Author: Kim Coverdale
- Image credit: Craig Wall
- Publication: Super Food Ideas
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