Chicken and Pumpkin Pitas with Basil Pesto Mayonnaise
Ready in 30 minutes
• Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, July 26, 2015.
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, July 26, 2015.
Chicken and pumpkin patties served in Pita breas with salad and basil pesto mayonnaise
Ingredients
CHICKEN AND PUMPKIN PATTIES
- 450g chicken mince
- 1 cup grated pumpkin
- 1/2 brown onion, finely diced
- 1 tablespoon chopped thyme leaves
- 1/2 cup fine breadcrumbs
TO SERVE
- 1 baby cos lettuce
- 1/2 telegraph cucumber
- 5 pita breads
- 80g basil pesto mayonnaise
Steps
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oven to 220°C. Line an oven tray with baking paper.
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Combine all chicken and pumpkin patties ingredients in a large bowl. Season with salt and pepper and mix well to combine. Using a half cup measure, shape into 5 patties 1.5–2cm thick.
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Heat a drizzle of olive oil in a large fry-pan (preferably non-stick) on low to medium heat. Fry patties, in batches, for 1–2 minutes each side. Transfer to prepared tray and bake for a further 8 minutes until cooked through and golden.
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While patties are cooking, separate lettuce leaves and slice cucumber.
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Warm pita breads in oven for 2 minutes. Cut half way around side of pita horizontally to make a pocket for stuffing.
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Stuff pita breads with chicken and pumpkin patties and salad and top with a dollop of basil pesto mayonnaise.
Nutritional Information
Energy |
1828 kj 437 kcal |
---|---|
Protein | 26.0g |
Carbohydrate | 35.3g |
Fat | 20.9g |