Ba­con chicken pat­ties

Geraldton Guardian - - NEWS -

Prepa­ra­tion: 15 min­utes

Cook­ing: 20 min­utes

Serves: 4


1 tbsp olive oil

300g cup mush­rooms, chopped

400g chicken mince

6 green onions, thinly sliced

2 sticks cel­ery, diced

1 egg, lightly beaten

1 cup fresh whole­grain bread­crumbs

1⁄4 cup flat leaf pars­ley, chopped

12 rash­ers thin ba­con, halved cross­ways, and rind


Heat oil in a large non-stick fry­ing pan over high heat. Add mush­rooms and cook, stir­ring of­ten, un­til mois­ture evap­o­rates. Trans­fer to apa­per towel and set aside.

Com­bine mush­rooms, chicken mince, onions, cel­ery, egg, bread­crumbs and pars­ley in a bowl. Sea­son with salt and pep­per, mix well to com­bine. Shape mix­ture into 12 pat­ties.

Place one piece of ba­con onto a board and top with a sec­ond piece to form a cross. Top with a pat­tie and fold ba­con to en­close the pat­tie.

Cook for 4 min­utes on each side.

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