This recipe came about by simply combining two of favourite staples: chicken mince and leftover veggies. Simple, nutritious and filling! These are perfect as a light lunch with a crisp green salad, or prepped and put in snack boxes.
1
Points
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
15
Ingredients
Chicken breast mince
500 g
Boiled sweet potato (kumara)
200 g, mashed
Red onion
1 medium, finely chopped
Garlic
2 clove(s), finely grated
Fresh flat-leaf parsley
2 tbs, chopped, plus extra to serve
Fresh basil
2 tbs, chopped
Egg(s)
1 medium
Panko breadcrumbs
100 g
Grated parmesan cheese
¼ cup(s), (20g)
Olive oil
2 tsp
Light sweet chilli sauce
2 tbs
Instructions
- Place mince, sweet potato, onion, garlic, herbs, egg, breadcrumbs and parmesan in a large bowl. Season with salt and pepper and mix well. Using an ice cream scoop, shape mixture into 15 patties.
- Heat half the oil in a large non-stick frying pan over medium heat. Cook half the patties for 5 minutes on each side, or until golden brown and cooked through. Repeat with remaining oil and patties. Transfer patties to a serving plate with sauce. Sprinkle with extra parsley and serve.
