Name: Chicken frikkadel bowl
Ingredients: 500 g chicken mince; 1 small onion (finely chopped); 2 garlic cloves (minced); 5 ml 1 tsp ground cumin; 5 ml 1 tsp smoked paprika; Salt and freshly ground black pepper; 1 large egg; 250 ml 1 cup rolled oats, ground; 15 ml 1 tbsp chopped fresh parsley; Olive oil (for frying); 200 g cucumber (halved lengthways and deseeded); 1.25 ml ¼ tsp fine salt; 180 g full cream plain yoghurt; 10 ml 2 tsp lime juice; 1 garlic clove (minced); Salt and freshly ground black pepper (to taste); 400 g tin chickpeas (rinsed and drained); 5 ml 1 tsp olive oil; 2.5 ml ½ tsp ground cumin; 2.5 ml ½ tsp smoked paprika; 2.5 ml ½ tsp fine salt; 250 g baby plum tomatoes (halved); 200 g julienne carrots; 100 g plain feta; Extra chopped parsley (to garnish)

Chicken frikkadel bowl

A delicious bowl that’s ideal for meal prep. Everything can be made ahead and assembled when you’re ready!

Ingredients

Chicken frikkadels

500 g chicken mince
1 small onion finely chopped
2 garlic cloves minced
5 ml 1 tsp ground cumin
5 ml 1 tsp smoked paprika
Salt and freshly ground black pepper
1 large egg
250 ml 1 cup rolled oats, ground
15 ml 1 tbsp chopped fresh parsley
Olive oil for frying

Tzatziki

200 g cucumber halved lengthways and deseeded
1.25 ml ¼ tsp fine salt
180 g full cream plain yoghurt
10 ml 2 tsp lime juice
1 garlic clove minced
Salt and freshly ground black pepper to taste

To assemble

400 g tin chickpeas rinsed and drained
5 ml 1 tsp olive oil
2.5 ml ½ tsp ground cumin
2.5 ml ½ tsp smoked paprika
2.5 ml ½ tsp fine salt
250 g baby plum tomatoes halved
200 g julienne carrots
100 g plain feta
Extra chopped parsley to garnish

Instructions

Method

To make the frikkadels place all of the ingredients, except the oil, in a bowl and mix well. Line a tray with baking paper and shape the mixture into 20 balls. Wet your hands slightly to prevent the mixture from sticking to them. Arrange on the tray and refrigerate for 20 minutes.
To make the tzatziki, coarsely grate the cucumber. Place in a colander over a plate, sprinkle with salt and set aside to drain for a few minutes. Combine the yoghurt, lime juice and garlic in a bowl. Squeeze out the cucumber and add to the yoghurt. Mix well and season to taste with salt and pepper. Refrigerate until serving time.
Preheat the oven to 220ºC. Pat the the chickpeas dry and remove any loose skins. Place in a bowl with the olive oil, cumin, paprika and salt. Toss together well and spread out on a tray. Bake the chickpeas for 35 minutes or until golden and crispy.
Heat a layer of olive oil in a pan. Cook the frikkadels in batches until golden and cooked through. Dish the frikkadels into bowls. Add the tomatoes, carrots, chickpeas and a generous spoonful of tzatziki. Crumble feta over the bowls, garnish with extra parsley and serve immediately.

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