Chicken, Carrot and Feta Patties (with GF and DF options)

I had a friend with a really fussy toddler in Sydney and she loved serving him these chicken patties. I received many a text from her when she was at the shops saying “what goes in those patties again?” Funnily enough I contacted her this time to help me jog my memory – I blame baby brain. I made these so many times in Sydney but since getting thermie kind of forgot about them. I converted the recipe to thermomix last night and it worked perfectly but I have provided both conventional and thermomix instructions for you below.

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Chicken, Carrot and Feta Patties (with GF and DF options)

Servings

Ingredients

• 500 g organic chicken mince
• 2-3 spring onions
• large handful of fresh parsley
• 1 large carrot or 2 small carrots
• 2 eggs
• 2 pieces of frozen sourdough bread OR 80-100g of breadcrumbs use quinoa flakes or perhaps even brown rice flour for gluten free
• 100-150 g of feta – leave out feta for dairy free I used Danish because I had it but Greek would hold together better
• olive oil or coconut oil for frying

Servings Ingredients 500 g organic chicken mince 2-3 spring onions large handful of fresh parsley 1 large carrot or 2 small carrots 2 eggs 2 pieces of frozen sourdough bread OR 80-100g of breadcrumbs use quinoa flakes or perhaps even brown rice flour for gluten free 100-150 g of feta – leave out feta for dairy free I used Danish because I had it but Greek would hold together better olive oil or coconut oil for frying

Instructions

Without a Thermomix

1. Finely chop spring onion and parsley and add to a large bowl
2. Grate carrot and add to bowl with chicken mince, eggs, breadcrumbs and feta and use your hands to mix in thoroughly.
3. Add enough oil to cover the bottom of a frypan and heat on medium-high heat.
4. Shape a tablespoon full of mixture into a ball and place into the pan when warm and press down with the back of a spoon to make a flatter ‘pattie shape’. (I fitted six patties into my saucepan so had to do a number of batches). Turn patties with a spatula when golden on the underside. Ensure that they are cooked through before removing from pan. You may want to turn down the heat to ensure they don’t burn.

Thermomix

1. Make breadcrumbs by chopping frozen bread at speed 9 until a breadcrumb consistency – around 10 seconds. Remove from bowl
2. Cut spring onion and carrot into chunks and add to bowl with parsley. Chop 5 seconds, speed 6.
3. Add chicken mince, eggs and breadcrumbs to bowl and mix speed 5 until combined.
4. Add feta and mix on reverse, speed 2 for 10 seconds. If not totally mixed through then just use your spatula so the feta remains in chunks.

   
5. Add enough oil to cover the bottom of a frypan and heat on medium-high heat.
6. Shape a tablespoon full of mixture into a ball and place into the pan when warm and press down with the back of a spoon to make a flatter ‘pattie shape’. (I fitted six patties into my saucepan so had to do a number of batches). Turn patties with a spatula when golden on the underside. Ensure that they are cooked through before removing from pan. You may want to turn down the heat to ensure they don’t burn.

Recipe Notes

Eat as a hamburger or with salad, or with roasted or steamed veggies. They’d be lovely served with sweet potato mash and corn on the cob. The opportunities are endless! We made enough for the four of us and then leftovers for lunch the next day.

Enjoy x

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