Low carb open chicken burgers
|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|
|600 g||chicken breast fillets — skinned, deboned|
|1 handful||spring onions — chopped|
|1/4 cup||oat bran|
|1||eggs — whites only|
|1||onion — small, finely chopped|
|3||tomatoes — sliced|
|cucumber — sliced|
|feta cheese — chopped|
Mix all your ingredients together and let it chill in the fridge.
Use any left over Tzatziki sauce within 2 days.
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.
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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