I devised these little polenta patties after looking at an old Asian chicken patty recipe of mine. You can make this patty a little more Mexican by adding some ground or fresh chilli, if you can handle it! I love creating simple recipes like this that can be eaten as a snack or as a main meal. Make sure you let the patties rest after cooking them on the stove, as the chicken continues to cook during this time.
Ingredients
- 500g free range chicken mince
- 1 free range egg, lightly beaten
- 1/2 cup polenta
- 1 medium carrot, grated
- 2 spring onions, finely chopped
- 1/2 a medium capsicum (any colour), finely chopped
- 3 teaspoons taco seasoning
- pinch of ground black pepper
- 1 tablespoon rice bran oil
- Optional - 1 medium avocado, 2 tomatoes, sliced and a few generous handfuls of baby spinach leaves
Cooking
1. Combine the mince, egg, polenta, carrot, spring onion, capsicum, taco seasoning and pepper in a large mixing bowl. Mix well to combine all ingredients (using your hands works best!).
2. Shape the mixture into 8 even sized patties.
3. Heat the oil in a large frying pan over medium-high heat. Add the patties to the pan, making sure to flatten each one down with a spatula. Cook for one side for 3 minutes, then flip and cook on the other side for 2 minutes. Remove the patties from the stove and leave to rest for 5 minutes before serving.
Serve warm on a bed of baby spinach, tomato and a quarter of an avocado each.
Serves / 4 / 2 patties each + a serving of salad
Total Preparation time / 15 minutes
Total Cooking time / 10 minutes
x Emily
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