Chicken Patties 3 Ways!
A little ginger, garlic and soy give these chicken bites a moreish taste that kids (and adults!) will find hard to resist
This recipe uses only a few ingredients and can be prepared in as little as 20 minutes, with another 10-15 minutes for cooking time. It’ll become a favourite in your household, and a great substitute for shop-bought chicken nuggets or similar. It also works really well in an early childhood setting, as patties don’t need to be rolled or shaped, but simply spooned on a tray or frying pan before cooking. It’s easy enough to be prepared with children, giving them an opportunity to practice their cooking skills and learn a new recipe. Because you’re using raw chicken and must be extra mindful of food safety and hygiene rules, this recipe is more suitable to older children or in very small group situations.
Chicken Patties
Makes 30 patties (Tbsp size)
Ingredients:
500 g chicken mince
3 garlic cloves, crushed
2 tsp fresh ginger, finely grated
1 tbsp sodium-reduced soy
1 medium carrot, coarsely grated
¼ cup frozen corn (defrosted)
1 tbsp chives or 2 spring onions finely chopped
1 egg, lightly beaten
Kitchen spray, for frying OR kitchen spray and baking paper and tray, for oven baking
Method:
Stove Top:
1. Place all ingredients in a bowl and mix until well combined.
2. Lightly spray a non-stick frying pan with the kitchen spray and place it on medium-high heat.
3. Place spoonfuls of the mix in the pan (the size depends of how big you want patties to be – teaspoon- size is ideal for pre-schoolers/ table-size works well for primary-aged).
4. Fry patties for a few minutes on each side, until golden and cooked through. If making large quantities, patties can be placed on an oven tray and warmed up before serving.
Oven Bake:
1. Place all ingredients in a bowl and mix until well combined.
2. Preheat oven to 200° C.
3. Place spoonfuls of mix on a tray lined with baking paper and lightly spray the tops of patties with the kitchen spray.
4. Bake for 10 minutes. Using a spatula, carefully turn patties and continue baking for an extra 10 minutes.
To store/ freeze:
If not using all patties at once, cool them completely and either store in the fridge in a covered container for up to three days, or freeze, by placing them in layers in an airtight container, with baking paper in between layers.
Serving suggestions:
Below we give you three different suggestions on how you could serve them - on their own with dip, as a pita bread filling or in a noodle soup - but there are many other possible variations, for example, wholemeal wrap spread w/ mashed avocado and lettuce, made into mini-sliders with cucumber and a little mayo, topping rice and vege for a donburi version, and so forth.
Option 1: Served on their own with Yoghurt & Chive Dip - simply mix a couple of tablespoons of plain yoghurt with a teaspoon of snipped chives, or fresh herb of your choice.
Option 2: Served in a warmed wholemeal pita with homemade coleslaw - we used a little shredded red/ green cabbage and grated carrot, tossed with a teaspoon of the Yoghurt & Chive Dip as a dressing.
Option 3: Noodle Soup - In a small saucepan, dissolve a sachet of miso soup in a cup of hot water and bring to the boil. Add some dried fine egg noodles (about half a nest) and carrot ribbons (using a peeler, shave ribbons of a peeled carrot). Simmer for 2-3 minutes. Add some frozen peas and 3 chicken patties for the last minute of cooking, to cook peas and warm patties through, for your almost instant, but oh - infinitely tastier and healthier - version of ‘pot noodles’.
