500g chicken mince
½ cup fresh breadcrumbs
1 small carrot
1 small zucchini
1 small brown onion
1 teaspoon all-purpose seasoning
Pinch of salt
Dash of pepper
Directions to Cook:
Peel and grate carrot. Cut ends from zucchini and grate. Squeeze out all excess moisture from grated carrot and zucchini.
Peel and finely grate onion.
Combine all ingredients in a large bowl and mix well (clean hands are the best way to do this). Divide mixture into 9 portions and shape into patties. Refrigerate for 30 minutes.
Shallow fry patties on both sides over medium heat for 8-10 minutes until browned and cooked through. Drain on paper towel.
To serve, assemble cooked patties onto burger buns with your choice of salads, cheese and sauces.
Note: Refrigerating patties for 30 minutes before cooking will prevent them breaking apart during cooking.
Gluten Free Variation:
Substitute breadcrumbs with an equal quantity of gluten free rice crumbs.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.