Makes 4 burgers
500g Chicken mince
1 tablespoon Cajun spice mix
2 shallots, finely sliced
1 bunch parsley, finely chop leaves and some of the stems
1 large (400g) tomato, sliced
1 large (300g) zucchini, shaved into wide ribbons with a vegetable peeler
2 cups leafy green mix e.g. baby spinach, rocket, lettuce
1 tablespoon of rice bran oil
½ cup Greek yoghurt
Juice of half a lemon
4 wholegrain rolls
- Combine chicken mince, Cajun spice mix, shallots and half of the parsley leaves and stems. Mix well until combined then shape into 4 patties.
- Heat oil in a non-stick frying pan over medium heat. Add the chicken patties and cook for 3-4 minutes each side or until golden brown and cooked through.
- Meanwhile make herbed dressing by combining Greek yoghurt, lemon juice and the rest if the parsley leaves and stems.
- Make burger with pattie, salad, herbed yoghurt dressing and tomato chutney (see recipe).
Double the recipe to make more patties for lunches during the week.
Freeze extra patties for meals another week.
Nutrition information (per serve): Kilojoules: 1976kJ (470cal) Protein: 36g Carbohydrate: 43g Fat: 3g Saturated fat: 0g Fibre: 6g Sodium: 680mg