Minced Chicken	g
Bok Choy
Cherry Tomatoes	g
Cream Cheese	tbsp
Yellow Onion
Handful Fresh Parsley
Salt & Pepper to taste
Olive Oil
Ground Nutmeg	tsp
Cauliflower	head
Garlic Clove

1. In a big bowl mix chicken with onion and parsley, sprinkle salt and pepper . Mix it all together and shape into small patties.
2. Place a frying pan over medium heat, drizzle in olive oil and warm it up (not a lot of oil, just to cover the surface of the pan). Once oil is warm enough place patties in the pan and lower down the heat. Cook 5-7 minutes then turn and repeat the same. Cook until golden brown.
3. In parallel bring ca. 1.5-2l of water to boil and add pieces of cauliflower. Boil until soft.
4. Once cauliflower is soft, drain it and place it in the food processor, gently and slowly mash the cauliflower and try to avoid higher speed of food processor not to create too smooshy mass. At the end add cream cheese salt and pepper and mix all together with the spoon.
5. Steam Pak Choi in a bamboo steamer and optionally roast cherry tomatoes with garlic – heat up the oven to 180 ºC.
6. Place cherry tomatoes into oven pan, sprinkle with salt and pepper and drizzle in olive oil. Add whole cloves of garlic. Roast for 15-20 minutes (until tomatoes release the liquid).

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