Golden Chicken Patties
with Cream Cheese Smashed Potatoes and Aioli
Who doesn't love a good dip? Golden, mini chicken patties and tender-crisp snap peas are extra delicious with a swipe of savoury garlic aioli.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Chicken
360 g
Yellow Potato
113 g
Sugar Snap Peas
¼ cup
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
¼ cup
Parmesan Cheese, grated
(Contains Milk)
43 g
Cream Cheese
(Contains Milk)
½ tbsp
Seasoned Salt
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Garlic Puree
Not included in your delivery
2 tbsp
Milk*
(Contains Milk)
2 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Garlic Guide for Step 2 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat.
Meanwhile, add mayo and 1/2 tsp garlic puree to a small bowl. (NOTE: Reference garlic guide.) Season with 1/4 tsp seasoned salt (dbl for 4 ppl) and pepper, then stir to combine.
Combine Parmesan, breadcrumbs, remaining garlic puree and 3/4 tsp seasoned salt (dbl for 4 ppl) in a large bowl. Add chicken. Season with pepper, then combine. Form mixture into four 3-inch-wide patties (8 patties for 4 ppl).
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then patties. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed, using 1 tbsp oil per batch.) Pan-fry until golden-brown and cooked through, 3-4 min per side.**Transfer patties to a plate, then cover to keep warm. Carefully wipe the pan clean.
Meanwhile, trim snap peas. Reheat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then snap peas. Season with remaining seasoned salt and pepper. Cook, stirring often, until tender-crisp, 4-5 min. (TIP: You can skip this step if you prefer snap peas cold and crunchy for dipping!)
Roughly mash cream cheese, 2 tbsp milk and 2 tbsp butter (dbl both for 4 ppl) into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, to taste. Divide chicken patties, smashed potatoes and snap peas between plates. Serve aioli alongside for dipping.
