DIY lettuce cups! Delicious chicken fritters packed with the flavours of spring onion and jalapeños, accompanied by a creamy garlic dipping sauce and a mixture of fluffy quinoa with fresh tomato chunks. A tasty & totally healthy meal!
Cheeky Chicken Fritter Cups
Cheeky Chicken Fritter Cups
with quinoa and a garlic & yoghurt parsley sauce
Hands on Time: 15 - 35 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Baby Gem Lettuce
- Balsamic Vinegar
- Chicken
- Free-Range Chicken Mince
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Ground Almonds
- Low Fat Plain Yoghurt
- Pickled Jalapeños
- Quinoa
- Red Onion
- Red Onions
- Spring Onion
- Spring Onions
- Tomato
- Tomatoes
- Yoghurt Plain
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
NO PLAIN GRAIN
Rinse the quinoa. Place a pot over a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the quinoa and submerge in 200ml of salted water. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes.
IT’S FRITTER TIME!
In a bowl, combine the chicken mince, the ground almonds, the spring onion whites, the chopped jalapenos (to taste), ½ the grated garlic, and seasoning. Lightly wet your hands, to stop the mixture from sticking to them, and roll into 4-5 balls. Gently flatten each ball to form mini patties. Place in the fridge until frying.
DON’T SIGH, LET’S FRY!
In a small bowl, combine the yoghurt, the remaining garlic (to taste), ½ the chopped parsley, seasoning, and a splash of water. Set aside. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the fritters for 1-2 minutes per side until browned and cooked through. Remove from the pan and drain on some paper towel. Toss the diced tomato, seasoning, and the balsamic vinegar through the cooked quinoa.
FRITTER FIESTA
Prepare your lettuce wrap station: yoghurt dipping sauce, the gem lettuce leaves, the balsamic quinoa, the chicken fritters, the remaining parsley, and the spring onion greens. Load up your lettuce cups any way you like. Voilà!
Quinoa - 75ml
Red Onion - 1
Free-range Chicken Mince - 150g
Ground Almonds - 30ml
Spring Onion - 1
Pickled Jalapeños - 20g
Garlic Clove - 1
Low Fat Plain Yoghurt - 30ml
Fresh Parsley - 4g
Tomato - 1
Balsamic Vinegar - 20ml
Baby Gem Lettuce - 20g
NO PLAIN GRAIN
Rinse the quinoa. Place a pot over a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the quinoa and submerge in 400ml of salted water. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes.
IT’S FRITTER TIME!
In a bowl, combine the chicken mince, the ground almonds, the spring onion whites, the chopped jalapenos (to taste), ½ the grated garlic, and seasoning. Lightly wet your hands, to stop the mixture from sticking to them, and roll into 4-5 balls per portion. Gently flatten each ball to form mini patties. Place in the fridge until frying.
DON’T SIGH, LET’S FRY!
In a small bowl, combine the yoghurt, the remaining garlic (to taste), ½ the chopped parsley, seasoning, and a splash of water. Set aside. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the fritters for 1-2 minutes per side until browned and cooked through. Remove from the pan and drain on some paper towel. Toss the diced tomato, seasoning, and the balsamic vinegar through the cooked quinoa.
FRITTER FIESTA
Prepare your lettuce wrap station: yoghurt dipping sauce, the gem lettuce leaves, the balsamic quinoa, the chicken fritters, the remaining parsley, and the spring onion greens. Load up your lettuce cups any way you like. Voilà!
Quinoa - 150ml
Red Onion - 1
Free-range Chicken Mince - 300g
Ground Almonds - 60ml
Spring Onion - 1
Pickled Jalapeños - 40g
Garlic Clove - 1
Yoghurt Plain - 65ml
Fresh Parsley - 8g
Tomato - 1
Balsamic Vinegar - 40ml
Baby Gem Lettuce - 40g
NO PLAIN GRAIN
Rinse the quinoa. Place a pot over a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the quinoa and submerge in 600ml of salted water. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes.
IT’S FRITTER TIME!
In a bowl, combine the chicken mince, the ground almonds, the spring onion whites, the chopped jalapenos (to taste), ½ the grated garlic, and seasoning. Lightly wet your hands, to stop the mixture from sticking to them, and roll into 4-5 balls per portion. Gently flatten each ball to form mini patties. Place in the fridge until frying.
DON’T SIGH, LET’S FRY!
In a small bowl, combine the yoghurt, the remaining garlic (to taste), ½ the chopped parsley, seasoning, and a splash of water. Set aside. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the fritters for 1-2 minutes per side until browned and cooked through. Remove from the pan and drain on some paper towel. You may need to do this step in batches. Toss the diced tomato, seasoning, and the balsamic vinegar through the cooked quinoa.
FRITTER FIESTA
Prepare your lettuce wrap station: yoghurt dipping sauce, the gem lettuce leaves, the balsamic quinoa, the chicken fritters, the remaining parsley, and the spring onion greens. Load up your lettuce cups any way you like. Voilà!
Quinoa - 225ml
Red Onion - 2
Free-range Chicken Mince - 450g
Ground Almonds - 90ml
Spring Onions - 2
Pickled Jalapeños - 60g
Garlic Cloves - 2
Low Fat Plain Yoghurt - 85ml
Fresh Parsley - 12g
Tomatoes - 2
Balsamic Vinegar - 60ml
Baby Gem Lettuce - 60g
NO PLAIN GRAIN
Rinse the quinoa. Place a pot over a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 5-6 minutes until soft, shifting occasionally. Add the quinoa and submerge in 800ml of salted water. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes.
IT’S FRITTER TIME!
In a bowl, combine the chicken mince, the ground almonds, the spring onion whites, the chopped jalapenos (to taste), ½ the grated garlic, and seasoning. Lightly wet your hands, to stop the mixture from sticking to them, and roll into 4-5 balls per portion. Gently flatten each ball to form mini patties. Place in the fridge until frying.
DON’T SIGH, LET’S FRY!
In a small bowl, combine the yoghurt, the remaining garlic (to taste), ½ the chopped parsley, seasoning, and a splash of water. Set aside. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the fritters for 1-2 minutes per side until browned and cooked through. Remove from the pan and drain on some paper towel. You may need to do this step in batches. Toss the diced tomato, seasoning, and the balsamic vinegar through the cooked quinoa.
FRITTER FIESTA
Prepare your lettuce wrap station: yoghurt dipping sauce, the gem lettuce leaves, the balsamic quinoa, the chicken fritters, the remaining parsley, and the spring onion greens. Load up your lettuce cups any way you like. Voilà!
Quinoa - 300ml
Red Onions - 2
Free-range Chicken Mince - 600g
Ground Almonds - 125ml
Spring Onions - 2
Pickled Jalapeños - 80g
Garlic Cloves - 2
Low Fat Plain Yoghurt - 125ml
Fresh Parsley - 15g
Tomatoes - 2
Balsamic Vinegar - 80ml
Baby Gem Lettuce - 80g
Woolies Products in this dish
