Vegetable

CHICKEN & ZUCCHINI PATTIES CRUMBED WITH QUINOA FLAKES

Hello all

Over the weekend, I made these super easy patties for my daughter and husband. As a vegetarian, I didn’t get to personally taste them, however I was told they were delicious!

So what’s in them?

400g of chicken mince
1 x medium sized zucchini
2 x eggs
1 x cup quinoa flakes
Pepper & cumin to season
Olive oil

The simple instructions

1. Wash and cut the ends off the zucchini, then begin to grate and place in a bowl

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2. Add the chicken mince in with the grated zucchini and begin kneading the mixture with your hands. Beat the eggs and then add it to the mixture together with a sprinkle of pepper and cumin, then fold the mixture together using a fork

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3. Place a tablespoon of the mixture into your hands, roll it into a ball, then flatten into medallion shaped patties, dip it into the quinoa flakes, then set aside. Repeat until mixture is finished

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4. Place a pan
on high heat and add in a dash of olive oil

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5. Add in the patties and then turn the heat on low. When the flakes are golden brown, flip it over to cook evenly on both sides. On low heat, the patties should stay on the pan for approximately 10 minutes on each side

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6. Leave to cool and serve warm

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I made 10 patties by using only half the mixture so depending on the size of your patties, you should be able to make approximately 20 patties.

And there you go. Until next time…thanks for reading xx

BAKED STUFFED CAPSICUM

BAKED STUFFED CAPSICUM

Hello gorgeous people

Like most the last thing I want to do after a long day is cook. There were two capsicums in the fridge and some leftover quinoa and vegetable soup.  So being my spontaneous self I decided I’d use the leftover soup as stuffing and cook up some stuffed baked capsicum.

For some additional texture I added in cooked rice to the soup, mixed it thoroughly and then placed a few scoops into my halved capsicums.

I then placed the capsicum in a baking dish, surrounded it with some extra soup so it wouldn’t dry, sprinkled over some cheddar cheese and then wacked it in the oven.  I cooked it at 180 degrees celsius and had it in the oven until the cheese started the brown.

Served it up with some bread and garnished with spring onions. Soo good….so little effort.

I got a thumbs up from hubs and he hadn’t even realised that I had used the left over quinoa soup from several nights ago!  Something you may want to give a go with your leftover soup.

Thanks for reading xx