- 500 g chicken mince
- 1/2 cup chopped parsley
- 1 t ground nutmeg
- 1 t ground cinnamon
- 1 t ground coriander
- 2 cloves garlic, chopped
- 1/2 onion, chopped
- 1/4 cup breadcrumbs
- Sea salt and freshly ground black pepper
- 5 T olive oil
- 1 bunch baby carrots, peeled
- 1 cup bulgur wheat, cooked according to package instructions
- 1/2 cup black olives, pitted and chopped
- 3 spring onions, sliced
- 1/4 cup chopped mint
- 2 ripe tomatoes, diced
- juice of 1 lemon
- 2 T red-wine vinegar
- Sweet--chilli sauce, for serving
Preheat the oven to 180°C.
Combine the chicken mince, half the chopped parsley, spices, garlic, onion and breadcrumbs, then season to taste. Once the mixture comes together, mould it into small balls.
Place a pan over a medium to high heat and add 3 T olive oil. When hot, fry the frikkadels until browned on all sides. Transfer to an ovenproof dish and bake for 10 to 15 minutes, or until firm and cooked through.
Serve warm with the cold tabbouleh salad and a drizzle of fi ery sweet-chilli sauce.
To make the tabbouleh:
Add the remaining olive oil to the rest of the ingredients (except the sweet-chilli sauce) and toss to combine, pouring in more red-wine vinegar and adding more seasoning, if necessary.
Per serving: 1723.7 kJ, 6.9 g protein, 18.4 g fat, 53.5 g carbs