Bacon and chicken patties
Preparation: 15 minutes
Cooking: 20 minutes
1 tbsp of olive oil
300g of cup mushrooms, chopped
400g of chicken mince 6 green onions, thinly sliced
2 sticks of celery, diced
1 egg, lightly beaten
1 cup of fresh wholegrain breadcrumbs
1⁄4 cup of flat leaf parsley, chopped
12 rashers of thin bacon, halved crossways and rind Olive oil cooking spray Jacket potato and dressed salad leaves, to serve
Heat oil in a large non-stick frying pan over high heat.
Add mushrooms and cook, stirring often, for eight minutes or until moisture evaporates.
Transfer to a plate lined with paper towel.
Set aside to cool for 10 minutes.
Combine the 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 of bacon to form a cross.
Top with a pattie and fold bacon to enclose the pattie.
Secure with toothpicks.
Heat a barbecue plate or non-stick frying pan over medium heat.
Spray the patties with oil and cook in batches for four minutes on each side or until just cooked through.
Remove toothpicks, serve the patties with a jacket potato and salad.