• med fat 6.83g 6.83%
  • low sat fat 1.47g 1.47%
  • low salt 111.20mg 0.11%
  • low sugar 1.88g 1.88%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Blend chicken, onion, garlic, carrot, zucchini, potato, pumpkin, the sauces and eggs in a food processor to smooth consistency.
  2. Pour mixture into a large bowl. Add breadcrumbs and mix well.
  3. Heat oil in non-stick frypan on medium heat.
  4. Add spoonfuls of mixture to pan, and cook until golden brown on both sides and well cooked in the centre.
  5. Serve with vegetables or a fresh green salad.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
59.11g
100.00g
Energy (kJ)
335.35kJ
567.37kJ
Protein (g)
6.10g
10.33g
Total fat (g)
4.04g
6.83g
- Saturated fat (g)
0.87g
1.47g
- Polyunsaturated fat (g)
0.45g
0.76g
- Monounsaturated fat (g)
2.28g
3.86g
Cholesterol (mg)
35.34mg
59.80mg
Carbohydrate-available (g)
4.53g
7.67g
CarbohydrateSE (g)
4.52g
7.65g
- Sugars (g)
1.11g
1.88g
Water (g)
43.24g
73.15g
Dietary fibre (g)
0.65g
1.10g
Thiamin (mg)
0.05mg
0.08mg
Riboflavin (mg)
0.06mg
0.10mg
Niacin (mg)
1.38mg
2.33mg
Niacin equivalents (mg)
2.74mg
4.63mg
Vitamin C (mg)
4.81mg
8.13mg
Total folate (ug)
13.39ug
22.66ug
Total vitamin A equivalents (ug)
51.20ug
86.63ug
Retinol (ug)
12.63ug
21.38ug
Beta carotene equivalents (ug)
229.57ug
388.40ug
Sodium (mg)
65.73mg
111.20mg
Potassium (mg)
167.27mg
282.99mg
Magnesium (mg)
12.47mg
21.09mg
Calcium (mg)
11.83mg
20.02mg
Phosphorus (mg)
73.43mg
124.23mg
Iron (mg)
0.47mg
0.80mg
Zinc (mg)
0.33mg
0.56mg

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This page has been produced in consultation with and approved by: RMIT - Department of Food Science

Last updated:

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