Chicken Patties. Makes 8
patties
500g Chicken mince
3
sprigs of fresh dill, chopped or 2 tsps dried dill
1 tbsp chopped parsley or 2 tsp dried
1 tbsp chopped chives
1 tsp minced ginger
1 carrot, peeled and grated
1 egg, beaten
1 pinch of Celery Salt
Salt and pepper
Plain flour
Olive oil
Mayonnaise for garnish (The
Japanese mayonnaise works well from the squirt bottle for better design. Can be
purchased at major supermarkets)
Cabbage
1 bag of cabbage salad mix
(or chop up thinly: ¼ wedge of cabbage, 1 carrot, 2 stalks of spring
onion, 1 stalk celery)
1 tbsp chopped fresh dill or 1 tsp dried
1tbsp chopped fresh parsley or 1 tsp dried
1 tbsp butter
Olive oil
Salt and pepper
Mix all Chicken patty ingredients except for the flour and the olive
oil. Mix until consistency is pasty and sticky. Sprinkle flour on a plate. Coat
hands in olive oil and, using a spoon, form patties from the Chicken mixture.
Do not over handle as mixture will fall apart and stick to your hands. Place
immediately on floured plate being careful not to touch the flour with your
hands, or the chicken will stick to them. Once all patties are formed, sprinkle
more flour over the top and place directly into a hot pan that has been lined
with olive oil. Cook over a medium high heat until cooked through – about 15
mins.
Heat oil in a pan. Add cabbage mix and stir until coated. Add fresh
herbs and butter. Stir fry for 2-3 mins until vegetables have wilted a little
but are still crunchy. Season with salt
and pepper.
Divide cabbage onto four plates. Arrange 2 patties each on top. Squeeze
the mayonnaise over the top, or on the side as desired.
