Golden Chicken Patties
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Golden Chicken Patties

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.

Preparation Time30 minutes
Cooking Time


serving amount

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


(Contains Egg, Mustard)

1 tbsp

Garlic Puree

Not included in your delivery

2 tbsp


(Contains Milk)

2 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


0.13 tsp


¼ tsp



Nutrition Values

Calories900 kcal
Fat61 g
Saturated Fat18 g
Carbohydrate56 g
Sugar12 g
Dietary Fiber6 g
Protein35 g
Cholesterol182 mg
Sodium2070 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Spoons
Small Bowl
Large Bowl
Large Non-Stick Pan
Potato Masher


Prep and cook potatoes

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.

Make aioli

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.

Form patties

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).

Cook patties

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.

Cook snap peas (optional)

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!)

Finish and serve

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.