Dietitian's Pick: Easy Chicken and Pumpkin Patties

*Serves: 4 Time to make: 20 mins, prep 10 mins, cook 10 mins

*serving size depends on each bariatric patient's need


  • 500g skinless chicken breast fillets (could use chicken mince in this one to make it easier and reduce the risk of cross-contamination)

  • 500g pumpkin, peeled, seeds removed, roughly chopped

  • 8 slices wholegrain breadcooking oil spray

  • 6 green onions, finely sliced3 teaspoons ground garam masala (Indian spice mixture)

  • 1 bunch fresh herbs, chopped (try parsley, coriander or basil) plus extra, to garnish

  • 2 eggs

  • 3-4 tablespoons flourlarge green salad, to serve


Step 1

Place chicken breasts into a food processor and process 1–2 minutes, until chicken is well-minced. Transfer to a large mixing bowl. Coarsely grate pumpkin. Add to minced chicken.

Step 2

Place bread into food processor and process until it forms coarse breadcrumbs. Stir breadcrumbs into chicken and pumpkin. Set aside.

Step 3

Spray a frying pan with oil. Over medium heat, cook green onions, stirring, until translucent. Add garam masala and cook a further minute. Allow to cool. Add green onion mixture, parsley, eggs and flour to chicken. Mix well to combine (for best results, use your hands).

Step 4

Shape mixture into 16 patties. Spray a clean frying pan with cooking oil spray and cook patties, in batches, for about 5 minutes per side, until golden and cooked through. Garnish with extra herbs, and serve immediately with a large salad.

Nutritional information (per serve)

Kilojoules 2,110kJ

Protein 42g

Total fat 14g

Saturated fat 4g

Carbohydrates 50g

Sugars 9g

Dietary fibre 10g

Sodium 510mg

Calcium 200mg

Iron 8.5mg


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