INGREDIENTS:
400g can Edgell Chick Peas, drained
500g lean chicken mince
2 tablespoons mango chutney
2 spring onions, finely chopped
2 teaspoons curry powder
¼
cup finely chopped cucumber
METHOD:
1.
Finely chop drained Edgell Chick Peas in a food processor. Combine with chicken, chutney, spring onions and curry powder.
2.
Shape into patties using
⅓
cup measure. Place onto a lightly oiled barbecue plate and cook for 3-4 minutes on each side or until cooked.
3.
Serve burgers topped with mango chutney and cucumber.
SERVES: 8
PREPARATION TIME: 15 minutes
COOKING TIME: 8 minutes
TIP: Tomato chutney can be substituted for mango chutney.
Nutrition Information Panel:
Nutrient
Per Serve
Energy
1485kj
Protein
32.8g
Fat - total
9.1g
- saturated
2.2g
Carbohydrate - total
30.7g
- sugars
15.5g
Fibre
8.5g
Sodium
345mg
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