Smart Mexican-Inspired Chicken Patties
with Tomato, Charred Corn and Spinach Salad- Wheat
- Milk
- Egg
- Sulphites
Shake up dinner time with a loaded smart salad of savoury Mexican-spiced chicken patties, spinach, tomatoes, charred corn and, of course, tangy feta cheese to tie it all together!
Ingredients
250 g
Ground Chicken
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
113 g
Baby Spinach
95 g
Tomato
56 g
Corn Kernels
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
28 g
Pepitas
2 tbsp
Ranch Dressing
(Contains: Egg, Milk)
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
1 tbsp
Mexican Seasoning
½ tsp
Garlic Salt
Not included in your delivery
½ tsp
Sugar*
2.5 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, wash and dry all produce. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then half the corn (use all for 4 ppl). Season with pepper and 1/4 tsp (1/2 tsp) garlic salt. Cover and cook, stirring occasionally, until deep golden-brown, 5-6 min. Remove from heat, then transfer corn to a plate to cool.Carefully wipe the pan clean.
Add chicken, Mexican Seasoning and panko to a medium bowl. Season with pepper and 1/4 tsp (1/2 tsp) garlic salt, then combine. Divide mixture into 8 equal portions (16 for 4 ppl). Roll portions into balls, then flatten into 1/2-inch-thick patties. (NOTE: Your mixture may be sticky. Lightly wet your hands to make it easier to form patties.)
Reheat the same pan (from step 1) over medium. When hot, add 1 tbsp (2 tbsp) oil, then patties. Cook until golden-brown all over and cooked through, 3-4 min per side.**Remove from heat. Transfer patties to a plate.Carefully rinse and wipe the pan clean.
Reheat the same pan over medium.When hot, add pepitas to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on pepitas so they don't burn!) Transfer to a plate.
Add vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.Cut tomato into 1/4-inch pieces.Add spinach, tomatoes and corn to the bowl. Toss to combine.
Divide salad between plates. Top with patties. Drizzle with ranch dressing.Sprinkle pepitas and feta over top.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The Mexican-spiced chicken patties are well-seasoned and flavourful, and the combination of charred corn, toasted pepitas, and tangy vinaigrette makes for a bright, satisfying salad.
- Ease of prep: Most reviewers found this recipe straightforward and quick to pull together, though the multiple pan steps — charring corn, toasting pepitas, and cooking patties — can add time.
- Suggestions: Consider using all the corn rather than half for a heartier salad; some reviewers also found skipping the ranch and relying on the vinaigrette alone kept the spinach from going soggy. A few suggested cooking the pepitas, then corn, then patties in sequence without wiping the pan between steps to save time. If the patties feel too salty, reduce the Mexican seasoning slightly.
- Leftovers: The salad absorbs the vinaigrette quickly, so the dressed greens are best enjoyed fresh; the chicken patties, however, hold up well and reheat nicely on their own.
- Portions: Some reviewers felt the recipe ran a little light for a filling evening meal, particularly for the four-person serving, and suggested adding extra protein or a side to round it out.
