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Chicken and fennel patties with tarragon sauce
Chicken and fennel patties with tarragon sauce
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Fennel-infused chicken patties in a luscious tarragon cream sauce.
Ingredients:
  • 60ml (1/4 cup) vegetable oil
  • 1 brown onion, halved, finely chopped
  • 1 fennel bulb, trimmed, finely chopped
  • 1 garlic clove, crushed
  • 1 large (about 600g) orange sweet potato (kumara), peeled, cut into 2cm pieces
  • Salt & freshly ground black pepper
  • 500g chicken mince
  • 25g (1/3 cup) fresh breadcrumbs (made from day-old bread)
  • 185ml (3/4 cup) thin cream
  • 40.00 ml finely chopped fresh tarragon
Instructions:
  • In a large non-stick frying pan over medium-high heat, warm 1 tablespoon of oil. Sauté onion, fennel, and garlic for about 5 minutes until the fennel softens. Let it cool for 5 minutes. Transfer the mixture to a large bowl and wipe the pan clean with a paper towel.
  • Steam the sweet potato until tender, then mash it in a bowl with butter using a potato masher until smooth. Season with salt and keep warm by covering with foil.
  • Combine the chicken mince and breadcrumbs with the fennel mixture. Season with salt and pepper and mix well. Shape the mixture into 8 patties, each about 7cm in diameter.
  • In a large non-stick frying pan, heat up the remaining oil. Cook the patties for about 3 minutes on each side until they are golden brown and fully cooked. Place the patties on a plate and cover them with foil to keep them warm. Wipe the pan clean with a paper towel.
  • Pour the cream into the pan and gently simmer over medium-high heat. Stir in the tarragon and let it simmer uncovered for 2 minutes. Season with salt to taste.
  • Spoon the sweet potato mash onto serving plates, add the patties on top, then drizzle with tarragon sauce and serve promptly.

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