Chicken and Chickpea Patties |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Quick and simple to make. A great way to add some variety to the childrens' diet. Great either with a salad, veges or made into a burger. This recipe is from Edgell's. To make this dish gluten free ensure your spices, chutney and curry powder are all labeled as gluten free. I found these to be crumbly so added an egg and flour for binding. Ingredients:
400 g canned chick-peas, drained |
500 g lean ground chicken (chicken mince) |
2 tablespoons mango chutney or 2 tablespoons tomato chutney |
1 egg, lightly beaten |
3 tablespoons flour (gf if required) |
2 spring onions, finely chopped |
2 teaspoons curry powder (can leave out or replace with preferred dried ground spices) |
salt and pepper to taste for seasoning |
Directions:
1. Using a food processor, finely chop the chickpeas. Combine with the chicken, chutney, spring onions, curry powder and seasoning of salt and pepper to taste.
2. Shape into patties using a 1/3 cup measure.
3. Place the patties on a lightly oiled barbecue plate and cook approx 4 minutes each side or until cooked.
4. NOTE:You can cook these patties in your fry pan or grill them. Serve with veggies, salad or on a burger with some more chutney and chopped cucumber.
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