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
3-4 tablespoons flourlarge green salad, to serve
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.
Place bread into food processor and process until it forms coarse breadcrumbs. Stir breadcrumbs into chicken and pumpkin. Set aside.
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).
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)
Total fat 14g
Saturated fat 4g
Dietary fibre 10g