Recipe may contain gluten, peanuts, tree nuts, milk and fish.
A 30-minute meal that’ll satisfy that fast-food craving while providing a balanced, fibre-rich dinner for the family. It’s low-cal, packed with nutrient-dense veg and brimming with light protein from the chicken and black beans.
1 carrot, peeled, finely grated
1 zucchini, finely grated
250g chicken breast mince
400g can black beans, rinsed, drained
1 tsp ground cumin
11/2 tsp chilli paste
130g (1/2 cup) natural yoghurt
1 tbs fresh lemon juice
2 (about 70g each) wholegrain bread rolls, halved, toasted
2 vine-ripened tomatoes, thickly sliced
150g kale slaw
4 Method Steps
Step 1Squeeze excess moisture from the carrot(1 carrot, peeled, finely grated) and zucchini (1 zucchini, finely grated). Place in a large bowl. Add the chicken (250g chicken breast mince), beans (400g can black beans, rinsed, drained), cumin (1 tsp ground cumin) and 1 tsp chilli paste (11/2 tsp chilli paste). Season. Stir until well combined. Divide mixture into 4 portions and shape into 2cm-thick patties.
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Step 2Lightly spray a barbecue or chargrill pan with oil. Preheat on high. Cook the patties for 4 minutes each side or until golden and cooked through.
Step 3Meanwhile, combine the yoghurt (130g (1/2 cup) natural yoghurt), lemon juice (1 tbs fresh lemon juice) and remaining chilli paste in a bowl.
Step 4Top each bread roll (2 (about 70g each) wholegrain bread rolls, halved, toasted) half with tomato (2 vine-ripened tomatoes, thickly sliced), a patty and kale slaw (150g kale slaw) (reserve dressing from the packet for another use). Drizzle over the yoghurt sauce to serve.
All quantities above are averages