These are based on my turkey rissoles, and make for some great chicken burgers (although they’re just as tasty on their own too!).

Ingredients (makes 8 large patties) 

• 500g chicken mince
• 1 small piece sourdough
• 1/4 cup quinoa flakes
• 100g pumpkin
• 1 egg
• herbs: 2 sprigs dill, 4 sprigs parsley, 6 tarragon leaves

Method

1. Preheat the oven to 200*C and line a baking tray with baking paper.
2. Chop the pumpkin into small pieces and roast until soft (~ 20 minutes). Leave the oven on.
3. Place the bread in a food processor and process into crumbs. Add the mince, egg, herbs and pumpkin until combined, then stir in the quinoa flakes.
4. Heat a large fry pan over medium heat with a small amount of olive oil. Roll 2-3 tbsp of mixture into balls and drop onto the pan, squishing with the back of a spatula. Lightly brown both sides of the patties, then remove from the pan, place on the oven tray and return to the oven until cooked through (~ 15-20 minutes). Serve hot or cold.

Served above with a beetroot and cauliflower dip (essentially my lemon beetroot hummus but with roasted 1/2 head small cauliflower instead of chickepeas).