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.
Sugar Snap Peas
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
Parmesan Cheese, grated
(Contains Egg, Mustard)
Not included in your delivery
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.