RECIPES
Grain Salad Patties With Pomegranate and Yoghurt
5 minutes
Prep time
6 minutes
Cooking time
1
INGREDIENTS
190g left over grain salad (see Lamb backstrap recipe)
1 egg, whisked
¼ cup olive oil
1 pomegranate, seeded
50g store-bought or home-made Greek yoghurt
Fresh coriander
METHOD
- Place the grain salad in a mixing bowl and add enough egg to bind into patties.
- Shape the mixture into approximately 2 equal sized patties.
- Place a pan on a medium heat, Induction setting 6, with the oil.
- Carefully cook the patties for 2-3 minutes each side or until nice and golden.
To serve
- Serve the patties with dollops of yoghurt, pomegranate and fresh coriander leaves.
Hints and Tips
- Alternatively, add a handful of spinach leaves and cherry tomatoes into the grain salad and top with a can of tuna or shredded BBQ chicken.
- A delicious way to get some calcium rich yoghurt into your day.
- If you are having difficulty binding the patties together, you can add 1-2 tablespoons of flour to the mixture. Any flour of your choice will work to bind the patties.
APPLIANCE / FUNCTION
Miele in collaboration with Sports Dietitians Australia
Sports Dietitians Australia (SDA) is the peak association for accredited sports dietitians, supporting them to be global leaders in sports nutrition practice. Their members are integral to active Australians achieving their health and performance goals safely, with credible, evidence based sports nutrition advice
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