Low carb open chicken burgers



Served with tzatziki, these appetizing bites are just delish.

By Food24 January 09 2015
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Ingredients (20)

Tzatziki:
1/2 cucumber — peeled, deseeded, grated
2 garlic — cloves, minced
1 cup yoghurt — Greek
1 tsp lemon — zest only
1 Tbs lemon juice — fresh
1 Tbs fresh dill — chopped
5 fresh mint — finely chopped
salt and freshly ground black pepper
CHICKEN PATTIES:
600 g chicken breast fillets — skinned, deboned
5 ml salt
1 handful spring onions — chopped
1/4 cup oat bran
1 eggs — whites only
1 onion — small, finely chopped
white pepper
COMPLETE THE MEAL:
1 lettuce
3 tomatoes — sliced
6 olives
cucumber — sliced
feta cheese — chopped
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Method:

Tzatziki:

Mix all your ingredients together and let it chill in the fridge.
Use any left over Tzatziki sauce within 2 days.

Chicken patties:

Use a food processor for the chicken patties.
Cut your chicken breasts in smaller chunks and mince it up in a food processor.
Transfer the meat to a large bowl and mix in the rest of the ingredients.
The meat can be sticky so keep a bowl of clean water next to you to dip your hands in. Wet your hands and form golf ball size chicken meatballs. Shape into patties and rest on a layer of cling wrap or a  silicon mat.
Heat a little olive oil in a frying pan and fry your patties on both sides until golden brown and cooked through.

Complete the meal:

Place all your vegetables on your place, add your chicken patties, feta cheese and olives and dress it up with some Tzatziki sauce.

Tips:

No need to buy oatbran! Whiz up rolled oats in your food processor for a minute or two and store in an airtight container. Replace your breadcrumbs in your Meatloaf, Meatballs or Bobotie with oatbran as a healthy alternative.

Tzatziki goes well with any meat! Add it as a spread for pita breads, a tangy dip for raw veggie sticks or simply as a salad dressing.

Recipe reprinted with permission of Daily Dose of Fresh. To see more recipes, click here.



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