TOTAL TIME: 40 MIN
SERVINGS: 1
CALORIES/SERVING: 358 CALS
INGREDIENTS
20g brown rice, uncooked
5 tbsp. (100ml) water
20g green cabbage, chopped
20g carrot, chopped
20g green peas
20 Gram spring onion (chopped)
Pinch Himalayan salt
100g chicken mince (Chicken Meatballs)
1g ginger, peeled (Chicken Meatballs)
1 clove garlic, crushed (Chicken Meatballs)
1 tsp. dried coriander (Chicken Meatballs)
1 tsp. chilli flakes (Chicken Meatballs)
1 egg (Chicken Meatballs)
1 tbsp. breadcrumbs (Chicken Meatballs)
20ml teriyaki sauce (Chicken Meatballs)
1/2 tsp. sesame seed (Chicken Meatballs)
METHOD
Combine all the patty ingredients in a bowl. Roll the mixture into medium sized patties in the palm of your hands. Set in the fridge for half an hour.
Pre heat oven to 200c and line a baking tray with baking paper. Place the patties on the tray and pour the teriyaki sauce over the top and sprinkle with sesame seeds. Bake for approximately 15-20 minutes or until cooked through.
Meanwhile boil water in a saucepan over medium temperature and cook the brown rice for 25 minutes or until the rice has expanded. Add more water if required.
Cook the cabbage and carrot in a steaming basket over boiling water for a few minutes until softened. Mix the brown rice with the vegetables and spring onion. Season with salt.
Serve the teriyaki patties alongside the vegetable rice.
NUTRITION
Serving size 260g
Calories 358 cal
Protein 30.30g
Fat, total 13.31g
- saturated 3.86g
Carbohydrate 26.25g
- sugars 3.38g
Sodium 1665.68mg