these are quick and easy, taste great and packed with goodness! delicious hot or cold and perfect to freeze. add to salads, steamed vegetables, or pop them into a wrap. high in nutrition and so versatile the whole family will love them.
First published at www.transformationcookbook.com
Ingredients:
500g chicken mince
450g butternut pumpkin, peeled and grated
5 spring onions, finely sliced
1 tsp ground garam masala
¼ cup basil leaves, chopped
cracked pepper
2 whole eggs
canola oil cooking spray
1 tbsp cornflour
Step 1: place chicken mince and grated pumpkin into a large mixing bowl with spring onions, garam masala and fresh herbs. stir to combine.
Step 2: add eggs and flour, season with pepper. for best results, use your hands to combine ingredients thoroughly. note you may need to add extra flour (1-2 tbsp) if the mix is too runny.
Step 3: shape mixture into 16 patties.
Step 4: heat a frypan and spray with oil. cook hotcakes in batches of 4-6 for 2-3 minutes per side.
TIPS:
• can also be cooked on the barbecue grill or baked in the oven in a small muffin cooking tray for approx 15 mins at 180˚C.
• they’re great for a quick and easy snack in the kid’s lunch boxes too!
