Lemon Chicken Patties with Courgette Couscous

• 500gchicken mince
• 30mllemon juice
• 2gfinely grated lemon zest
• 20gflat-leaf parsley, finely chopped and divided
• 3spring onions, finely chopped
• 1egg
• 50gdried breadcrumbs
• Fine salt, to taste
• Black pepper, to taste
• 2 tbspolive oil
• 1large courgette, cut into small dice
• 250gcherry tomatoes, halved
• 300mlhot chicken stock
• 150gfrozen peas
• 250gcouscous

Method

1. 1Put the chicken mince, lemon zest, 15g of the parsley, spring onions, egg and breadcrumbs in a bowl. Season with fine salt and black pepper, then mix firmly until evenly combined.
2. 2Shape the mixture into 8 even patties, about 1.5cm thick. Press them together properly so they do not crack in the pan.
3. 3Heat 1 tbsp of the olive oil in a large 30cm frying pan over a medium heat. Fry the patties for 4 minutes until deeply golden underneath.
4. 4Turn the patties and fry for 4 minutes until golden on the second side and steaming hot through, with no pink remaining. Transfer to a plate and cover loosely; they will rest while you make the couscous.
5. 5Add the remaining olive oil to the same pan. Cook the courgette and tomatoes for 4 minutes until the courgette is tender at the edges and the tomatoes are starting to collapse.
6. 6Pour in the hot stock and add the peas. Bring to the boil for 1 minute until the peas are bright green and the stock is bubbling across the pan.
7. 7Stir in the couscous, take the pan off the heat and cover for 5 minutes until the grains are tender and the liquid has been absorbed. Fluff with a fork, then fold through the lemon juice and remaining parsley.
8. 8Spoon the couscous onto plates and place two patties on each portion.

Per serving

kcal

603

protein

37.1g

fibre

7.3g

carbs

68.1g

fat

19g