Ingredients

Method

• 1 x 125 g punnet wafer thin smoked chicken
• 1 onion, finely chopped
• 2 sticks celery with leaves, finely chopped
• 2 T sunflower oil, plus extra for frying
• 1 clove garlic, crushed
• Sea salt and freshly ground black pepper
• 250 g Mediterranean potatoes, peeled and cut into chunks
• 1/4 cup thick mayonnaise
• Flour, for dusting
• Lemon wedges, for serving
• Rocket leaves, for serving

Method

Ingredients

Finely chop the chicken and set aside. Over a medium heat, gently soften the onion and celery in the sunflower oil, adding a little more oil if necessary. Stir in the garlic and season lightly.

Meanwhile, boil and drain the potatoes. Mash, then add the celery and onion mixture and mash a second time. Mix with the chicken and allow to cool. Add the mayonnaise and season to taste.

Shape into nine medium-sized patties, dust with flour and fry in hot oil until golden.

Serve with lemon wedges and fresh rocket.