cau­li­flower chicken burg­ers with chimichurri

serves 6| prep & cook­ing 40 mins - - COOK IT NOW -

300g cau­li­flower flo­rets 500g chicken mince 2 gar­lic cloves, crushed 3 tsp lemon­grass stir-in paste 6 brioche rolls, halved, toasted Gar­lic aioli, to serve Mixed let­tuce leaves, to serve 2 Le­banese cu­cum­bers, peeled into rib­bons


1 long fresh green or red chilli, coarsely chopped 1 green shal­lot, chopped 2 gar­lic cloves 1 cup fresh co­rian­der leaves and stems 12 ⁄ cup fresh con­ti­nen­tal pars­ley leaves 12 ⁄ cup fresh mint leaves 80ml ( 13 ⁄ cup) red wine vine­gar 1 tbs olive oil

1 Process the cau­li­flower in a food pro­ces­sor un­til finely chopped. Com­bine cau­li­flower, mince, gar­lic and lemon­grass in a large bowl. Sea­son well. Shape the mix­ture into 6 pat­ties. 2 Heat a large fry­ing pan over medium heat. Spray with oil. Cook pat­ties for 4-5 min­utes each side or un­til browned and cooked through. 3 For the chimichurri, process the chilli, shal­lot, gar­lic, co­rian­der, pars­ley, mint and vine­gar un­til finely chopped. Trans­fer to a bowl and stir through the oil. Sea­son. 4 Brush bases of rolls with gar­lic aioli. Top each with let­tuce, a patty and cu­cum­ber. Spoon over some chimichurri. Cover with tops of rolls.

PER SERVE • 36g pro­tein • 17g fat (5g sat­u­rated fat) • 34g carb • 3g di­etary fi­bre • 453 Cals (1893kj)

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