Smart Mexican-Inspired Chicken Patties
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Smart Mexican-Inspired Chicken Patties

Smart Mexican-Inspired Chicken Patties

with Tomato, Charred Corn and Spinach Salad

Shake up dinnertime with a loaded, smart salad of savoury, Mexican-spiced chicken patties, spinach, tomatoes, charred corn and, of course, tangy ranch to tie it all together!

Calorie Smart
Carb Smart
Low CO2

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time


serving amount

250 g

Ground Chicken

¼ cup

Panko Breadcrumbs

(Contains Wheat)

113 g

Baby Spinach

1 unit(s)


56 g

Corn Kernels

¼ cup

Feta Cheese, crumbled

(Contains Milk)

28 g


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


4 tsp


0.06 tsp


0.13 tsp



Nutrition Values

Calories590 kcal
Fat42 g
Saturated Fat7 g
Carbohydrate23 g
Sugar6 g
Dietary Fiber4 g
Protein33 g
Cholesterol120 mg
Sodium1020 mg
Trans Fat0.3 g
Potassium1400 mg
Calcium125 mg
Iron4.75 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 Non-Stick Pan
Measuring Spoons
Medium Bowl
Large Bowl


Char corn

Before starting, wash and dry all produce. Heat a large non-stick pan over medium heat. When the pan is 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.

Make patties

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.)

Cook 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.

Toast pepitas

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.

Make salad

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.

Finish and serve

Divide salad between plates. Top with patties. Drizzle with ranch dressing.Sprinkle pepitas and feta over top.