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
350 g
Yellow Potato
113 g
Sugar Snap Peas
2 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
¼ cup
Parmesan Cheese, grated
(Contains Milk)
1 unit
Cream Cheese
(Contains Milk)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
Not included in your delivery
3 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. 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 (1 tsp) Zesty Garlic Blend to a small bowl. Season with salt and pepper, to taste, then stir to combine.
Combine Parmesan, breadcrumbs, remaining Zesty Garlic Blend and 1/4 tsp (1/2 tsp) salt 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.** (TIP: Reduce heat to medium-low if patties are browning too quickly.) 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 (1 tbsp) oil, then snap peas. Season with salt and pepper. Cook, stirring often, until tender-crisp, 4-5 min. (TIP: You can skip this step if you prefer your snap peas to be cold and crunchy for dipping!)
Roughly mash cream cheese, 3 tbsp (6 tbsp) milk and 2 tbsp (4 tbsp) butter into potatoes until creamy. Season with salt and pepper, to taste.Divide chicken patties, mashed potatoes and snap peas between plates. Serve aioli alongside for dipping.
