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TERIYAKI CHICKEN PATTIES WITH VEGETABLE BROWN RICE


TOTAL TIME: 40 MIN

SERVINGS: 1

CALORIES/SERVING: 358 CALS


INGREDIENTS

  • 20g brown rice, uncooked

  • 5 tbsp. (100ml) water

  • 20g green cabbage, chopped

  • 20g carrot, chopped

  • 20g green peas

  • 20 Gram spring onion (chopped)

  • Pinch Himalayan salt

  • 100g chicken mince (Chicken Meatballs)

  • 1g ginger, peeled (Chicken Meatballs)

  • 1 clove garlic, crushed (Chicken Meatballs)

  • 1 tsp. dried coriander (Chicken Meatballs)

  • 1 tsp. chilli flakes (Chicken Meatballs)

  • 1 egg (Chicken Meatballs)

  • 1 tbsp. breadcrumbs (Chicken Meatballs)

  • 20ml teriyaki sauce (Chicken Meatballs)

  • 1/2 tsp. sesame seed (Chicken Meatballs)

METHOD

  1. Combine all the patty ingredients in a bowl. Roll the mixture into medium sized patties in the palm of your hands. Set in the fridge for half an hour.

  2. Pre heat oven to 200c and line a baking tray with baking paper. Place the patties on the tray and pour the teriyaki sauce over the top and sprinkle with sesame seeds. Bake for approximately 15-20 minutes or until cooked through.

  3. Meanwhile boil water in a saucepan over medium temperature and cook the brown rice for 25 minutes or until the rice has expanded. Add more water if required.

  4. Cook the cabbage and carrot in a steaming basket over boiling water for a few minutes until softened. Mix the brown rice with the vegetables and spring onion. Season with salt.

  5. Serve the teriyaki patties alongside the vegetable rice.

NUTRITION

Serving size 260g

Calories 358 cal

Protein 30.30g

Fat, total 13.31g

- saturated 3.86g

Carbohydrate 26.25g

- sugars 3.38g

Sodium 1665.68mg

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