Herby chicken patties
This makes for delicious and filling supper.
Serves 2
Ingredients
- Patties:
- 2 chicken breasts
- Handful of pine nuts
- 1 red chilli, finely chopped
- 1 teaspoon off sumac
- 3 sprigs of dill, chopped
- Zest from 1/2 lemon
- For the ragout:
- 400g mushrooms of your choice
- Large handful of fresh peas (or frozen)
- 200g butter beans
- 1 teaspoon of chopped tarragon
- Drizzle of truffle oil (optional)
- 1 bunch of asparagus
Method
For the patties:
Blitz the chicken in a food processor until fine
Add the rest of the ingredients and combine thoroughly
Shape into 2 patties
Make sure you throughly wash your hands and sanitise the surface
Pan fry the patties in a hot pan with a glug of oil until golden on both sides
Bake at 200C for 10-15 minutes until cooked and piping hot all the way through
Add the asparagus to the chicken tray for the last 5 minutes of roasting
For the ragout:
Fry the mushrooms at high heat until golden
Add the beans and peas and a splash of water or stock, cook for another 5 minutes
Add the tarragon and truffle oil if using
Serve topped with the asparagus and patties
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