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.
The quantities provided above are averages only.
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(s)
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
Cooking Steps
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 the pan is 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 the pan is 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. (TIP: Warm the pot of mashed potatoes over low heat if you want cream cheese and butter to melt faster!)Divide chicken patties, mashed potatoes and snap peas between plates. Serve aioli alongside for dipping.
