Ba­con and chicken pat­ties

Pilbara News - - Lifestyle -

Prepa­ra­tion: 15 min­utes

Cook­ing: 20 min­utes

Serves: 4

In­gre­di­ents:

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

Method:

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.

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