- 800 g chicken mince
- 1 beaten free-range egg
- 1/4 cups thick mayonnaise
- 1/4 cup chopped Italian parsley
- 3/4 cup fresh breadcrumbs
- 1 onion, finely chopped
- 2 tablespoons sunflower oil
- 2 crushed cloves garlic
- Sea salt and milled black pepper
- For frying: flour, beaten egg, sunflower oil
- On the side: whipped mash, spinach salad
Mix the chicken with the egg, mayonnaise, parsley, lemon zest, breadcrumbs and some seasoning. Gently fry the onion in the oil until soft.
Stir in the garlic and a little seasoning. Allow to cool, then mix with the chicken. Firm in the freezer for 10 minutes.
To fry: Form the mixture into medium-sized patties, dip in flour, then into beaten egg, and shallow-fry in hot oil, for about 4 minutes a side.
Drain on paper towel, or crumpled brown paper, then place in the oven at 180°C for 5 minutes to make sure that they’re cooked through.
To whip the potatoes: Use a kilo of peeled and cooked potatoes to make the mash. Turn into a large deep bowl to prevent splattering.
Add your usual butter, milk and seasoning and mash roughly by hand, and then use an electric balloon whisk (I use the attachment to my stick blender), to whip the potatoes until fluffy.
If you prefer a fishy option, try minced hake instead of chicken.