Chicken patties are not to be missed and make great finger food. Chicken patties are not only good for little ones but would make a very tasty meal for the whole family. Brown chicken meat contains twice as much iron and zinc as the white meat.

Chicken Patties Ingredients

1/2 small onion (30g)
1 tsp sunflower oil
2 skinless, boneless chicken thighs (or 170g chicken mince)
50g fresh wholemeal breadcrumbs
3 tbsp Annabel Karmel’s Apricot Smoothie Spread
1/2 tsp fresh thyme, chopped or pinch of dried thyme
1/2 medium egg beaten
2 tbsp sunflower oil, for frying

Chicken Patties Method:

Put the onion and oil in a frying pan and sauté over a medium heat for 4 to 5 minutes, until soft and translucent. Transfer to a plate and allow to cool thoroughly. Pulse the chicken thighs in a food processor until finely minced.

Put the chicken and cooked onion in a large bowl and add the remaining ingredients (season with salt and freshly ground black pepper). Mix thoroughly.

Heat the remaining sunflower oil in a frying pan over a medium heat and drop a teaspoonful of the mixture into the pan, pressing down slightly to form a patty. Fry for 2 1/2 minutes each side, until golden.

Information

From 9 months
Suitable for freezing
Makes 10 patties