Tasty, healthy recipes for everyday.


Chicken Cakes with Tahini Lemon

Time: 35mins | Serves: 4

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500gm chicken minced ( ground)
3 teaspoons cumin
3 cloves garlic crushed
1 teaspoon smoked paprika
1 x 1/4 piece of preserved lemon
1/2 bunch picked chopped mint ( 1 cup)
1/2 cup of rolled oats
1 cup washed drained chickpeas
2 eggs
pinch of sea salt
1 frypan and 1/2 cup oil

Tahini Dressing

1/2 cup of Mayver’s Hulled Organic Tahini
1/2 cup of lemon juice
1/2 cup of water
1/4 cup of olive oil
salt to taste


Put all of the ingredients except the oil into a food processor and whizz to combine. Shape into 12 round patties ( or 24 smaller sized ) and chill while the dressing is made.

Heat the frypan over high heat, reduce the temperature and add the oil and chicken cakes ( making sure to not over crowd the pan. If your pan is small work in batches). The outside of the cakes goes a lovely golden colour.

When one side is done , flip and cook the other side without over cooking. Put the lid on the frypan and let to stand off the heat for several minutes before testing one to make sure they are cooked through.

Serve these with homemade flat bread or some store bought. It works with pork mince, lamb or prawn also.

Tahini Dressing

Put the water, lemon juice and olive oil into a bowl and add the tahini. Whisk to combine and add salt

You can also add garlic or cumin if you like those flavours


Use a combination of which ever ingredients you like, but start with two ripe diced tomatoes sprinkled with some sea salt and left for several minutes to release their juices.

Then add diced cucumber, diced red pepper, Finely sliced Spanish onion, leftover chickpeas, 1/2 bunch of mint leaves, 1/2 bunch of coriander and a diced avocado If you like add a chopped chilli or some parsley.

Dress the salad with a couple of table spoons of Tahini and a drizzle of olive oil.