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Healthy roast vegetables and cajun spiced chicken make this the perfect low-fat burger.
Ingredients (serves 4)
2 (about 500g) single chicken breast fillets, coarsely chopped
70g (1 cup) fresh breadcrumbs (made from day-old bread)
1 egg, lightly whisked
2 tsp Cajun seasoning
2 garlic cloves, crushed
1 tbs finely chopped fresh oregano
2 tsp finely chopped fresh thyme
2 red capsicums, quartered, deseeded
Olive oil, to grease
1 large (about 600g) eggplant, sliced crossways
4 crusty white bread rolls, split
85g (1/3 cup) reduced-fat hummus
150g mixed green salad leaves
Place chicken, breadcrumbs, egg, Cajun seasoning, garlic, oregano and thyme in the bowl of a food processor and process until well combined. Divide the chicken mixture into 4 equal portions and shape into 8cm patties. Place on a plate and cover with plastic wrap. Place in the fridge for 30 minutes to chill.
Preheat grill on high. Place the capsicum, skin-side up, on a baking tray. Cook under grill for 10 minutes or until charred and blistered. Transfer to a heatproof bowl, cover with plastic wrap and set aside for 10 minutes (this will help lift the skin). Peel capsicum.
Brush a barbecue grill or chargrill pan with oil to lightly grease. Preheat on high. Add eggplant and cook for 2 minutes each side or until tender. Transfer to a plate. Add chicken patties and cook for 5 minutes each side or until cooked through.
Divide bread-roll bases among serving plates and spread with hummus. Top with eggplant, chicken patties, capsicum, salad leaves and remaining rolls. Serve immediately.
Australian Good Taste - February 2006, Page 76
Recipe by Nadia French
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