adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken and tarragon patties with fennel and apple salad
Chicken and tarragon patties with fennel and apple salad
0 Likes
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Quick and delicious chicken patties for an easy weeknight meal.
Ingredients:
  • 2 baby fennel bulbs, fronds reserved
  • 60ml (1/4 cup) olive oil
  • 1 brown onion, finely chopped
  • 1 garlic clove, crushed
  • 500g chicken mince
  • 25g (1/3 cup) fresh breadcrumbs
  • 20.00 ml finely chopped tarragon
  • 1 lemon, zested, juiced
  • 1 bunch rocket, ends trimmed
  • 1 granny smith apple, ends trimmed, thinly sliced
  • 40g (1/4 cup) silvered almonds, toasted
  • Whole egg mayonnaise, to serve
Instructions:
  • Chop 1 fennel bulb finely. Shave the rest of the fennel bulb thinly and set it aside.
  • In a large frying pan over medium heat, heat 1 tablespoon of oil. Add fennel, onion, and garlic, and cook for 5 minutes until the onion softens. Remove from heat and set aside.
  • Mix together the onion mixture, chicken mince, breadcrumbs, and tarragon in a large bowl. Then, shape the mixture into 8 patties, each 7cm in diameter.
  • In a large non-stick frying pan, heat the remaining oil. Cook the patties for 3 minutes on each side until golden brown and cooked through. Transfer to a plate and cover with foil to maintain warmth.
  • Combine reserved fennel, fennel fronds, rocket, apple, and almonds in a large bowl. Drizzle with lemon juice and remaining oil. Season with salt and pepper, then toss well. Divide among serving plates, sprinkle with lemon zest, and serve with chicken patties and mayonnaise if desired.

Similar Recipes