Italian-style chicken patties with torn bread salad
Please log in to save or rate. Serves: 4Time to make: 40 mins
Total cost: $19.00 / $4.75 per serve
(at time of publication)
- 1 red onion
- 500g lean chicken breast mince
- 1/2 cup fresh wholemeal breadcrumbs
- 1/3 cup finely chopped 97% fat-free sun-dried tomatoes
- 1/4 cup finely grated parmesan
- 2 cloves garlic, crushed
- 1 cup fresh basil leaves, torn
- 200g stale ciabatta bread, torn into bite-sized pieces
- 400g mixed baby tomatoes, coarsely chopped
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 1 bunch rocket, trimmed
Nutritional information (per serve)
Instructions
Step 1 Finely chop half the onion. Thinly slice remaining onion.
Step 2 Combine mince, breadcrumbs, tomatoes, parmesan, chopped onion, garlic and 2 tablespoons basil in a large bowl. Using damp hands, mix to combine. Using 1/4 cup mixture at a time, roll into 12 balls then flatten slightly.
Step 3 Place a large frying pan over medium heat. Spray patties with oil. Cook, turning occasionally, for 12–15 minutes or until cooked through.
Step 4 Meanwhile, place bread, tomatoes, remaining basil, vinegar, oil, sliced onion and rocket into a large bowl. Toss gently to combine.
Step 5 Serve chicken patties with torn bread salad.
HFG tip
These patties can be frozen before cooking. Wrap patties individually and freeze for up to 2 months. Thaw for several hours in the fridge before cooking.
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