Chicken and vegetable patties
Preparation time:
Recipe highlights Serves: 20
- Suitable to freeze
- Store covered in fridge (under 5°C)
- Dairy free
- Nut free
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Ingredients
- 1 chicken fillet, skin removed and roughly chopped
1 onion, chopped
1 clove garlic, chopped
1 carrot, grated
1 zucchini, grated
1 potato, cooked and roughly chopped
100 g pumpkin, cooked and chopped
2 tablespoons tomato sauce
1 teaspoon Worcestershire sauce
2 eggs
1 cup fresh wholemeal bread crumbs
2 tablespoons olive oil
Cooking method
-
1. Blend chicken, onion, garlic, carrot, zucchini, potato, pumpkin, the sauces
and eggs in a food processor to smooth consistency.
2. Pour mixture into a large bowl. Add breadcrumbs and mix well.
3. Heat 1 tablespoon of oil in non-stick frypan on medium heat.
4. Add spoonfuls of mixture to pan, and cook until golden brown on both sides and well cooked in the centre. Add remaining oil and cook rest of patties.
Notes: Serve with natural yoghurt or mayonnaise
Nutritional facts
 | Average quantity per Serving | Average quantity per 100g |
| Weight (g) | 59.11g | 100.00g |
| Energy (kJ) | 335.35kJ | 567.37kJ |
| Protein (g) | 6.10g | 10.33g |
| Total fat (g) | 4.04g | 6.83g |
| - Saturated fat (g) | 0.87g | 1.47g |
| - Polyunsaturated fat (g) | 0.45g | 0.76g |
| - Monounsaturated fat (g) | 2.28g | 3.86g |
| Cholesterol (mg) | 35.34mg | 59.80mg |
| Carbohydrate-available (g) | 4.53g | 7.67g |
| CarbohydrateSE (g) | 4.52g | 7.65g |
| - Sugars (g) | 1.11g | 1.88g |
| Water (g) | 43.24g | 73.15g |
| Dietary fibre (g) | 0.65g | 1.10g |
| Thiamin (mg) | 0.05mg | 0.08mg |
| Riboflavin (mg) | 0.06mg | 0.10mg |
| Niacin (mg) | 1.38mg | 2.33mg |
| Niacin equivalents (mg) | 2.74mg | 4.63mg |
| Vitamin C (mg) | 4.81mg | 8.13mg |
| Total folate (ug) | 13.39ug | 22.66ug |
| Total vitamin A equivalents (ug) | 51.20ug | 86.63ug |
| Retinol (ug) | 12.63ug | 21.38ug |
| Beta carotene equivalents (ug) | 229.57ug | 388.40ug |
| Sodium (mg) | 65.73mg | 111.20mg |
| Potassium (mg) | 167.27mg | 282.99mg |
| Magnesium (mg) | 12.47mg | 21.09mg |
| Calcium (mg) | 11.83mg | 20.02mg |
| Phosphorus (mg) | 73.43mg | 124.23mg |
| Iron (mg) | 0.47mg | 0.80mg |
| Zinc (mg) | 0.33mg | 0.56mg |
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Source: These recipes were developed and tested by Consumer Science students studying Community Nutrition at RMIT University in 2003.
This recipe was orginally published as:
Chicken and vegetable patties
Recipe publication date on: 07/23/2003
Last reviewed on: 20/08/2014
