Ingredients
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160
-
1
-
1
-
1/4
-
1
-
1
-
1/2
-
-
-
1/2
-
2
-
1
-
1
-
6
-
Directions
Zucchini Mustard Chicken Burgers, This low GI recipe has been adapted from a recipe in Michelle Trute’s ‘cooking with conscience book 2’ which focuses on low-fat, low GI, easily prepared food In making this, I processed the garlic and zucchini and used a small amount of oil to panfry the patties in a non-stick pan, and added a dollop of tzaziki on top of the burgers Zaar would not allow me to include tzatziki as an ingredient, so I’ve included Greek yoghurt which is what I’d use if I had no tzatziki on hand If you haven’t tried Greek yoghurt before, it’s much creamier than other yoghurts And if you want a good recipe for tzatziki, I recommend Ravenseyes Recipe #306901 or Recipe #157176 160 grams of ground chicken = just over 5 ounces of ground chicken , Delicious and oh so moist used ground white meat turkey instead of chicken I wasn’t sure if the mustard was prepared mustard or dry mustard so dry mustard was used These are well flavored and even though a little wet, they hold together well These were served on sliced whole wheat bread topped with yogurt as suggested Made for *ZWT 5*
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Steps
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1
Done
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Mix the Chicken, Egg White, Mustard, Paprika, Chopped Parsley, Garlic and Grated Zucchini in a Bowl; Add Salt and Pepper to Taste (if Using) and Shape the Chicken Mixture Into Two Patties; Wipe the Grill or Oven Tray (whichever You Are Using) With the Oil and Cook on the Grill For 5 Minutes or Place on a Tray and Bake in a Moderate Oven For 10 Minutes (180c/350-375f/4-5 Gas Mark). |
|
2
Done
|
Toast the Buns, Divide the Salad Greens or Baby Spinach Leaves, Sliced Tomato and Cucumber Slices Inside Each of the Rolls; Add Salt and Pepper, to Taste (if Using); Top With the Chicken Patties and Add a Dollop of Greek Yoghurt (if Using). |
