Chicken patties with dukkah-spiced veggies
Ingredients
- 3 courgetteszucchini, summer squashX
- 1 medium eggplantaubergineX, cut into 2cm pieces
- 2 red capsicums, cut into 2cm pieces (discard seeds)
- 1 large red onion, cut into thin wedges
- 2 teaspoons dukkah
- 2 x 31g wholemeal pita pockets
- 500g chicken breast mince
- 4 green shallots, chopped
- 2 tablespoons chopped
- fresh flat-leaf parsley, plus ½ cup extra leaves
- 1 lemon, rind finely grated, juiced
- ¹⁄³ cup hummus, to serve
- 2 teaspoons extra-virgin olive oil
Instructions
1 Preheat the oven to 200°C. Line a baking tray with baking paper. Cut 2 of the courgettes into 2cm pieces. Place the chopped zucchini, eggplant, capsicum and onion on a baking tray. Lightly spray with oil and sprinkle with dukkah. Bake for 25 minutes, or until golden. Place the pita bread on a second tray and bake until crisp (5–7 min). Set aside to cool, then break into bite-size pieces.
2 Meanwhile, finely grate the remaining courgette and squeeze off excess moisture. Combine mince, shallots, parsley, lemon rind and grated zucchini in a large bowl. Season with freshly ground black pepper. Shape into eight patties.
3 Preheat barbecue or chargrill on high. Lightly spray the patties with olive oil. Cook the patties for 3–4 minutes each side, or until they have become golden and cooked through.
4 Meanwhile, combine roasted vegetables, toasted bread and extra parsley leaves in a large bowl. Add 1 tablespoon lemon juice and the olive oil and toss to combine. Serve patties with the salad and hummus.
Nutrition Info (per serve)
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Calories 398cal
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Kilojoules 1666kJ
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Protein 32.8g
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Total fat 16.2g
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–Saturated fat 3.3g
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Carbohydrates 24.2g
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–Sugars 14.1g
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Dietary fibre 10.8g
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Sodium 215mg
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Calcium 120mg
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Iron 3.7mg
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