Chicken Patties with Roasted Veggie Salad

Chicken Patties with Roasted Veggie Salad

Ready in 40 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, May 14, 2017.
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The whole family are sure to love these chicken patties

Ingredients

ROASTED VEGGIE SALAD

  • 400g orange kumara, scrubbed and diced 2cm
  • 1 parsnip, cut into quarters lengthways then cut into 1.5cm lengths
  • 1 head broccoli, cut into small florets
  • ½ bag baby spinach leaves
  • 2 tablespoons GF mayonnaise

CHICKEN PATTIES

  • 1 carrot
  • 450g chicken mince
  • ½ cup frozen peas
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 egg
  • 2 teaspoons GF Dijon mustard
  • 2 teaspoons GF soy sauce
  • 2/3 cup GF panko breadcrumbs
  • ½ cup grated Colby cheese

TO SERVE

  • Drizzle of GF mild sweet chilli sauce, GF BBQ sauce or GF tomato sauce

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Toss kumara and parsnip on prepared tray with a drizzle of olive oil and season with salt and pepper. Roast for 15 minutes, toss then add broccoli to tray. Roast for a further 10 minutes, until veggies are tender.
  3. While veggies are roasting, grate carrot until you have about ½ cup worth and add to a large bowl with all remaining chicken pattie ingredients. Mix until well combined using clean hands, then use a 1/3 cup measure to scoop out mixture and shape into patties, about 1cm-thick.
  4. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook patties, in batches, for 3-4 minutes each side, until cooked through. Set aside, covered to keep warm. Wipe pan clean and add more oil between batches.
  5. When veggies have finished cooking, add baby spinach and mayonnaise to tray and toss until spinach has wilted slightly and veggies are coated. Alternatively, toss all in a large bowl until combined. Season to taste with salt and pepper.
  6. divide roasted veggies between plates and top with chicken patties. Serve with a drizzle of sweet chilli, BBQ or tomato sauce.

Nutritional Information

Energy 1894 kj
453 kcal
Protein 30.2g
Carbohydrate 32.8g
Fat 21.1g