month’s recipe is for Empire Restaurant & Steak House head Chef Tommo´s tasty chicken patties. If prepared the night before and left in the fridge these make a quick and easy mid-week meal.
All you need is some fresh chicken mince available from our butchers Meat Boutique.
500 grams of chicken mince
2 x spring onions
1 x clove of garlic
1 x teaspoon of salt and pepper
1 x fresh green chilli
1 x teaspoon of fresh ginger (grated)
3 x sprigs of parsley
2 x tablespoons of mayonnaise
Salt and pepper you’re chicken mince in a large mixing bowl. Finely chop the following ingredients: parsley sprigs, green chili, spring onions, ginger and garlic. Now mix everything together in the bowl using a large wooden spoon to toss and turn your mix evenly. Lay your mix out into small fish cake sized burger shapes on a baking tray and place in the fridge to set for roughly 2 hours. Remove the baking tray from the fridge and heavily flour the Patti’s dusting off any excess. Pre-heat a pan but only to a warm / hot temperature (not red hot or spitting / mid setting on a electric ring or half gas) – lightly fry your patties turning every 7 minutes till both sides are done then serve.