Indian Chicken Patties with Bombay Veggies

Indian Chicken Patties with Bombay Veggies

Ready in 35 minutes • Serves 4
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, January 19, 2020.
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Ingredients

Veggies

  • 1 pack diced pumpkin
  • 3 carrots, diced
  • 1 can chickpeas, drained & rinsed
  • 1 pack Bombay spices

Patties

  • 1 pack chicken mince
  • 1 pack Indian patty spices

To Serve

  • 1/2 telegraph cucumber, finely diced
  • 1 lettuce, leaves separated
  • 1 pack Bombay aioli

Steps

  1. Preheat oven to 220°C and BBQ hotplate to medium heat (if using). Prep & cook veggies. Toss pumpkin, carrots, chickpeas and Bombay spices on a lined oven tray with a drizzle of oil. Season and roast for about 30 minutes, until tender and golden.
  2. Prep cucumber & lettuce.
  3. Prep patties. In a bowl, combine chicken and Indian patty spices with 1 tsp salt and mix well. Divide mixture into 8 and shape into 1cm thick patties.
  4. Cook patties. Heat a drizzle of oil in a fry-pan on medium heat. Cook patties for about 4 minutes each side, or until cooked through. Rest, covered. Alternatively, do this on the BBQ.
  5. Serve lettuce cups filled with patties, veggies, cucumber and Bombay aioli. Serve extra veggies on the side.

Nutritional Information

Energy 2447 kj
585 kcal
Protein 36.7g
Carbohydrate 32.2g
Fat 32.8g