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

temp-popcorn-chicken