These breaded patties have chicken, cauliflower, and chickpea built in, so they need only a bright sauce and you are done. A weeknight dinner that comes together in twenty minutes, with minimal cleanup.

Serves 2. 20 minutes, 15 at the stove.

About 850 calories a serving, 125 g protein, 14 g carbohydrate, 30 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. When the surface shimmers, lay 4 patties in the pan without crowding; they should not touch. Let them fry until the bottoms turn deep golden, about 4 minutes, then flip and fry the other side until golden, another 3 to 4 minutes. Transfer to a plate.8 min
2. While the patties fry, mince 2 garlic cloves and finely chop 1/4 medium onion. When the patties are done, add both to the same skillet over medium heat and stir until soft and fragrant, about 1 minute.1 min
3. Pour in one 14 oz can crushed tomatoes with its juice and stir to combine. Simmer for 3 minutes until the sauce thickens slightly, stirring once or twice. Taste and season with salt and pepper.3 min
4. Return the patties to the skillet and turn to coat both sides in sauce. Simmer for 2 minutes to warm through, then divide between two plates and spoon sauce over top.2 min

Note Swap the tomato sauce for a simple lemon butter: melt 2 tablespoons butter, add 2 minced garlic cloves, juice of half a lemon, and pour over the fried patties. Leftovers keep three days in the fridge; reheat gently in the microwave. Serve with rice, pasta, or fresh greens dressed with vinegar and oil.