You just have to get your mouth around these little hot cakes. They're quick, simple and taste great eaten hot or cold. Make a batch or two these little beaut's and pop into the freezer. Add to salads, steamed vegetables or a wrap. These hot cakes are ready to go when you need a good, fast protein hit.
500g skinless chicken breast fillets or 500g lean chicken mince
450g pumpkin, remove skin and seeds, chop into 4-5 large wedges/pieces
canola oil spray
5 spring onions, finely chopped
1 tsp of garam masala, (dried spice powder)
½ cup mixed freshly chopped herbs - parsley, basil and coriander
cracked pepper to season
1-2 tbls of plain flour* (optional)
Note - *Only add flour if patty mix is too runny. Flour helps to combine ingredients and soak up excess juices. The amount of flour used is negligible. The recipe is still categorized as an Outside the Window meal.
1. Cut chicken into smaller pieces. Place into blender or Magic Bullet and process until minced. Transfer to a large mixing bowl. Grate pumpkin and add to chicken mince. Add spring onions, garam masala and fresh herbs. Mix together well. Next, add eggs, season with pepper and for best results, use your hands to combine ingredients thoroughly.
2. Shape mixture into 16 cakes. Heat frypan and spray with oil. Cook cakes in batches of 6-8 for 2-3 minutes per side. Serve immediately with a salad, steamed vegetables.
Shar's Tip - Cakes can also be cooked on the barbecue grill or baked in the oven in a small muffin cooking tray - approx. 15mins at 180˚C. They're great in kids lunch boxes too!
Serves: 8 (makes 16 hotcakes) Prep & Cooking Time: 15-20 minutes
Nutritional Information: (2 hotcakes per serve)
Calories/kjs 145.5 Protein: 16.8 g Carbs: 15.3 g Fat: 1.9 g