Smart Mexican-Inspired Chicken Patties
with Tomato, Charred Corn and Spinach Salad
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Feta Cheese, crumbled
(Contains Egg, Milk)
White Wine Vinegar
Not included in your delivery
Before starting, wash and dry all produce. Heat a large non-stick pan over medium heat. When hot, add 1 tsp (2 tsp) 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 portions for 4 ppl). Roll 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 2 tsp (4 tsp) 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 tsp (2 tsp) 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.