Smoked chicken, celery and potato patties

Smoked chicken, celery and potato patties

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  • 3 - 4
  • Easy
  • Dairy free
  • 20 minutes
  • 15 minutes
  • Dornier Donatus White Blend 2009


  • 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

Cooking Instructions

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.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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