Protein in our children’s lunchboxes and meals is so important because it helps keep tummies full and is important for growth and development. These gluten free Chicken Quinoa and Ricotta Patties are a protein powerhouse. I call this a blitz recipe because all you do is blitz the ingredients together – no need to be a master chef for this one!
This recipe was inspired by Lisa Corduff’s Chicken, Carrot and Feta Recipe. I went to make Lisa’s recipe one night only to discover I didn’t have any feta cheese, spring onions, parsley or eggs. Mmm, an oversight on my part. I was committed because I had defrosted the chicken mince so I checked around in my fridge and found some ricotta. Not quite feta, but I thought I was sure I could do something with it.
Whenever I am cooking, I always ask myself: “How can I get more nutrition in this meal?” I opened my pantry and saw quinoa – perfect! Quinoa is a complete protein source, it’s high in fibre which is important for our digestive system and bowel movements, and rich in magnesium, helping to control our blood sugar levels. I cooked the quinoa in some homemade chicken broth which, again, adds extra nutrition.
I followed Lisa’s idea of blitzing everything together and crossed my fingers that they would taste alright. Well, I am pleased to report, these Chicken Quinoa and Ricotta Patties more than tasted alright – they were succulent and delicious. I cooked these at my Healthy Lunchbox Demonstrations at The Greater Whitsunday Farmers Market and they got a big tick of approval there too.
This recipe is gluten free, but you could always change the rice crumbs out for bread crumbs if you prefer.
You can prepare these patties in advance and freeze them, so why not make a double batch and pop some in the freezer for a night when you know you’re going to be super rushed, like one of those after school sports nights?
Ingredients
- 1/2 brown onion
- 1 clove garlic
- 1/2 medium zucchini
- 1/2 medium carrot
- 1 celery stick
- 500g chicken mince
- 1 cup cooked quinoa
- 1/2 cup rice crumbs
- 250g ricotta
- salt and pepper to taste
- Coconut oil for frying
Directions
- In a food processor, blitz the onion, garlic, zucchini, carrot and celery stick until finely chopped. Scrape down the sides. If you don’t have a food processor just grate everything finely.
- Break up the chicken mince into smaller chunks and add to the vegetables
- Add other ingredients and season with salt and pepper
- Pulse the entire mix several times until it forms a thick paste (squash and mix with your hands if you don’t have a food processor – this is a fun activity for kids)
- Moisten your hands, take a golf ball sized amount of the mixture and form patties. At this stage you can also shape the mixture into balls, koftas etc.
- Continue until all the mix has been used up
- Add a good dollop of coconut oil to a frying pan and melt over medium heat
- Add the patties and cook for 2-3 minutes each side. If you have changed the shape from a pattie, you will need to adjust the cooking time to take into allowance the thickness of the shape. You could also cook these on the bbq.
Freezing / Storing Instructions
Patties can be frozen before cooking, and stored for 3 months. Once cooked, allow to cool then store in an airtight container in the fridge. Best eaten within 2-3 days of making.
Another 2 ways to use this recipe
- Make delicious Chicken Burgers by forming a bigger pattie, putting on a crunchy good quality bread roll and top with salad
- Soak some paddle pop sticks, form the mixture into a kofta and then press the paddle pop stick into it. Wrap the mixture around the stick. Cook as per step 8.