Chicken patties, beef riavioli, with chargilled vegetables andfresh cherries and spring onion .jpg            


Beef riavioli, bought cook per instruction on packet

Chicken patities Ingredients

750g chicken mince
1 medium grated brown onion
1 1/4 c fresh breadcrumbs
1 Tbs tomato sauce
2 Tbs Osyter sauce
1 Tsp fish sauce
1 large (800g)egg
1 1/4 c grated cheese of your choice (I use Parmesan)
1/2 c parsley leaves, roughly chopped
5-8 Tsp chilli flakes (opt)

Vegetables Ingredients

2 medium size lebanese eggplants (thin and long shapes), cut into 2″ length and use peeler slice thinly as possible
1 medium zucchinni, cut into bite size
1/2 punnet of cherries tomatoes, cut into wedges
1 stalks of spring onions, thinly cut the green part only
spray olive oil
olive oil
Himalaya pink salt
moroccon spice

Garlic and chilli paste with soyabean oil sauce 

5-8 Tbs chilli paste with soyabeans oil
2-4 Tbs minced garlic
2-4 Tbs lemon juice
2 Tbs olive oil
2 Tbs sweet chilli sauce (opt)



Line a baking tary with baking paper. Combine mince, brown onion, breadcrumbs,grated cheese, tomato sauce, osyter sauce, fish oil, egg, parsley leaves, chilli flakes, salt and pepper in a bowl. Mix and form into 9 patities. Refridge for 20-30 minutes. Cook beef riavioli as per packet instructions, drain and distribute equally on to 4 plates, cover with foil until later.

Meanwhile cut the eggplant. Then put on the gridle pan on hob. Once pan is hot place the eggplant on it with a bit of oil.(Do not over crowd them). Turn over the other side and char grill until tender. Remove from pan, season with salt and pepper. Drizzle some oil and set aside.

Next cut the zucchinni into bite size and spray oil, season salt and pepper and followed by Morrocon spice. Now bring out the patities, spray some oil both side, place together with zucchini and place on grill for 12-18 minutes or until char grill brown but not burnt. Halfway through turn patities and zucchini. Remove them, cut the paties into bite cube size and plate with beef riavioli followed by zucchini, eggplants, cherries and spring onion.

To make the sauce: place garlic, chilli paste, oil, lemon juice and sweet chilli in a microwave jug, mix well and heat for 1 minutes 20 seconds. Stir well before pouring some sauce over the pasta.


Note: I didn’t put very close to the grill elements. Microwave vary with watts; mine 1200 Watts. You might put more or less until garlic is cooked through very light brown. You can omit chilli paste and just use aweet chilli sauce.





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