Chickchick Patties

Chickchick patties

Chicken and chickpeas (garbanzo beans) make a delicious light alternative to ground beef. Try them with some herbed couscous or a leafy salad to complete the meal.

Preparation time
10 minutes + chilling

Cooking time
25 minutes

Total preparation time
35 minutes + chilling

Serving number 4
Difficulty

Ingredients

450 g / 16 oz Chicken, ground (or minced)
1 small Onion (peeled and finely chopped)
1 tsp Ginger, grated
125 g / 4 oz Chick pea, canned ((Garbanzo beans) drained and rinsed)
1 bunch Coriander leaf (Cilantro)
1 small Egg (beaten)
2 tbsp Vegetable oil
1 jar (450g) / 1 pot (15oz) BUITONI Napolitana Sauce (or BUITONI Marinara Sauce)
2 tsp MAGGI Liquid seasoning
60 ml / 1/4 cup Water

Preparation steps

Place the drained chickpeas/garbanzo beans in a bowl and crush with fork or potato masher. Add the ground/minced chicken, chopped onion, grated ginger and the MAGGI seasoning and mix well.

Chop the coriander leaf/cilantro and add to the mixture with the beaten egg. Mix well again.
With damp hands shape the mixture into 12 patties about 6cm (2.5 inches) across. If you have time put the patties in the fridge for about 30 minutes before heading to the next step. If you don't go right on to step 4.

Heat the oil in a frying pan and fry the patties in batches cooking for about 2-3 minutes on each side or until golden brown. Don't get the oil too hot as this will over brown the surface fry over a medium heat. Keep warm whilst preparing the remaining batches.

Mix the BUITONI sauce with 60ml/1/4cup of water and heat through in small pan on the stove top or in a suitable container in the microwave and serve with the hot chicken patties.

Nutritional values per serving

Carbohydrate, total (g) 18.00
Energy (Kcal) 421.00
Protein (g) 31.00
Fats, total (g) 18.00
Energy (Kj) 1765.00

Sources:

Nestle.com