Minced Chicken and Rice Kebabs


Easy and healthy … a complete dish on a stick, especially with the addition of carrots, parmesan cheese and herbs, which make them more appetising!  Serve them with any veggies or salad of your own choice.  The quantity of the ingredients used can be adjusted accordingly … I usually prepare enough mixture to have that extra amount left, which I could then use to prepare patties for lunch!

Makes about 14 generous kebabs in all (or as many kebabs as you might need plus extra patties!)


Enough bamboo skewers, which should be soaked in water for around 1 hour before using.


600g minced chicken

250g long-grain rice

1 medium onion

60g fresh breadcrumbs

3 tablespoons grated parmesan cheese

2 to 3 cloves garlic

approximately 2 tablespoonfuls chopped parsley

2 level teaspoons Italian seasoning

1 carrot, peeled

salt and pepper

sweet chilli sauce to serve


Cook rice until tender, draining any excess water.

Process all the remaining ingredients together until you end up with a homogeneous mixture.  Transfer mixture into a large bowl and, using your hands, mix in the cooked rice.

Shape the mixture around the bamboo skewers.

Heat some vegetable oil in a large pan and cook the kebabs slowly, turning frequently until browned all over and cooked through.

Serve with sweet chilli sauce.


Surprise Pork Triangle Patties


Easy and fun to make and eat!  Pork mince, bacon, oats and seasoning enclosing a processed cream cheese triangle, which oozes out when the patty is cut into once cooked.  Not on the low side of fat but, everything permitting, eating naughty won’t hurt every now and then!

Makes 8 triangle patties


500g pork mince

100g bacon, very finely chopped or processed

approximately 4 sprigs of fresh parsley, finely chopped (I generally use flat parsley)

1 egg

4 cloves garlic, peeled, crushed and finely chopped

1 level teaspoon dried sage

A handful of oatmeal, enough to help bind the mixture

Freshly ground black pepper

8 cream cheese triangles (opting for the lighter version might make the slightest of difference in the fat intake 😉 )


Mix all the prepared ingredients well in a large bowl until all of them cling well together to form a paste.  Using your hands to mix is quiet a must!

Divide the mixture into 16 equal portions.

Preferably using wet hands to handle the mixture without sticking, shape a portion of the meat mixture into a triangle, a bit bigger than the triangular processed cheese, as shown in the picture.  Also as illustrated, put the cheese on top of the meat triangle and enclose with another meat triangle by putting it on top of the cheese.  Make sure to press well and neaten the edges so as the pocket won’t open itself whilst cooking, therefore avoiding the flowing out of the cheese.

Do the same with all the remaining meat portions and cheese triangles.

Heat some vegetable oil in a pan and fry on both sides, taking care not to burn them but ending up with a dark golden and crispy crust.  If you notice that the central part would be still a bit pink and undercooked when the crust would be already at the desired stage, put the patties in the oven at approximately 180°C (350°F) for a few minutes until cooked through.

Serve and enjoy!