| Ingredients
500
g chicken breast fillets, minced
1
large carrot, grated
2
onions, finely chopped
400
g can of chickpeas, mashed
1
cup bourghal (cracked wheat)
1
tblsp whole black peppercorns, ground
¼
cup (loosely packed) fresh rosemary, chopped
¼
cup chopped parsley
2
cloves garlic, crushed
2
eggs
salt
to taste
Olive
oil
|
Method
Place 1 cup of bourghal in 2 cups of cold water and set
aside for 10 minutes.
Mince the chicken and add the grated carrot, chopped onions,
mashed chickpeas, ground peppercorns, rosemary, parsley, garlic and salt.
Squeeze excess water from the bourghal and add to the chicken mixture.
Lightly beat two eggs and add to the mixture. Form into patties and place
in the refrigerator for 30 minutes.
Heat olive oil in a frying pan and cook the patties for
5 minutes on each side, or until brown. Serve in a toasted bun with salad. |
