Harissa patties with quinoa
These spicy little burgers take a few minutes to make and just as long to cook. Supper on the table in 30 minutes!
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 20 mins
- Cook the quinoa following packet instructions. When cooked rinse with cold water and drain thoroughly.
- Meanwhile mix the mince, harissa and grated onion in a bowl with some seasoning, until well combined. Roll into small walnut sized balls. Heat 1 tbsp oil in a large non-stick frying pan. Fry the patties for around 15 minutes, turning until golden all over and cooked through.
- Mix the quinoa with the sliced onion, mint, parsley, pomegranate, the orange segments, a drizzle more olive oil and plenty of salt and black pepper. Serve the patties with the salad and drizzle over the spicy pan juices.
PER SERVING
444 kcalories, protein 38.7g, carbohydrate 48.3g, fat 12 g, saturated fat 1.7g, fibre 3.2g, salt 0.34 g
Recipe from olive magazine, January 2011.
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Ingredients
- 250g quinoa
- 500g lean chicken mince
- 1-2 tbsp harissa , depending on how hot you like it
- 1 red onion , ½ grated and ½ thinly sliced
- olive oil
- large handful mint , chopped
- large handful parsley , chopped
- 1 pomegranate , seeds removed
- 2 oranges , segmented, membrane removed
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These moreish snacks are made with Tunisian brik pastry. Similar to filo, but crispier, it's well worth keeping a pack in the freezer
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Ingredients
- 250g quinoa
- 500g lean chicken mince
- 1-2 tbsp harissa , depending on how hot you like it
- 1 red onion , ½ grated and ½ thinly sliced
- olive oil
- large handful mint , chopped
- large handful parsley , chopped
- 1 pomegranate , seeds removed
- 2 oranges , segmented, membrane removed
PER SERVING
444 kcalories, protein 38.7g, carbohydrate 48.3g, fat 12 g, saturated fat 1.7g, fibre 3.2g, salt 0.34 g
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29 March 2011
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29 March 2011
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07 April 2011
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