Mini mash patties
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Time to make:
40 mins, prep 20 mins, cook 20 mins
$0.54 per serve
(at time of publication)
Full ingredients list:
- 2 potatoes, peeled, chopped
- 1 carrot, peeled, finely diced
- 1 cup cooked, shredded chicken
- 1 small red onion, finely diced
- 125g can corn kernels, drained
- 1 cup reduced-fat grated cheddar
- 1 egg, whisked
- 1/2 cup breadcrumbs
- cooking oil spray
- vegie sticks, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200ºC. Line a baking tray with baking paper. Set aside.
Step 2 In a saucepan, bring potatoes to the boil. Reduce heat and simmer for 10 minutes, until tender. Transfer to a colander to drain. Bring water to the boil again and cook carrot for 2 minutes, until tender. Drain. Mash potatoes in a bowl. Stir in carrots, chicken, onion, corn, cheese and egg. Form mixture into 12 small patties.
Step 3 Pour breadcrumbs into a shallow dish. Dip each patty into breadcrumbs to coat.
Step 4 Place patties on prepared tray and spray with oil. Bake for 20 minutes, or until golden and heated through. Serve with vegie sticks, like carrot and cucumber.
Leftover patties make great lunchbox treats – just remember to store them in a cooler pack.
About this recipe
First published: February 2010