Chicken & parsnip patties

by LocalTable 1 January, 2018 0 comment

I would usually prefer to post a recipe that is more for a meal than fingerfood, but I needed to bring a plate of something to a New Year’s Eve party and I wanted to use the parsnips from this week’s box, so this is what I dug up.

Actually very tasty! I think you could easily make these patties more meal-size than snack-size and enjoy them with a fresh salad.

Chicken & parsnip patties

Print This
Serves: 24 mini serves Prep Time: Cooking Time:

Ingredients

  • 2 parsnips (or 1 if they're big), chopped
  • 1 bunch spinach/silverbeet/chard, trimmed
  • 250gm chicken mince
  • 4 spring onions, thinly slicked
  • 1 egg yolk
  • 1/2 cup breadcrumbs
  • juice of half a lemon
  • 1/2 tablespoon fresh thyme, chopped
  • salt and pepper for seasoning
  • some polenta for coating patties
  • oil for shallow frying
  • 1/2 cup sour cream
  • 1/4 cup horseradish cream (more if you like)

Instructions

  1. Boil the chopped parsnip in a saucepan until it’s very tender. Drain, then mash until it’s very smooth. Set aside to cool.
  2. While the parsnip is cooking, boil the kettle.
  3. Put the spinach in a large pot or bowl. After the kettle boils, pour the hot water over the spinach. Give it a bit of a swoosh around until the leaves are wilted and take on a rich colour. This should only take a couple of minutes, max. Strain the spinach and rinse in cold water. Let it drain.
  4. Squeeze as much water as possible out of handfuls of spinach and chop finely.
  5. In a bowl, mix the parsnip, spinach, chicken, spring onion, egg yolk, breadcrumbs, lemon juice, thyme, salt and pepper.
  6. Shape into bite-size patties (approx 24), pressing firmly together. Put the polenta on a flat plate and lightly coat the patties. Shake off any excess polenta.
  7. Gently heat the oil in your favourite frying pan to a medium-high heat (not too hot!). Add the patties to the pan in batches to cook, around 4-5 minutes each side, or until lightly golden. Remove from the pan and drain on paper towels.
  8. Combine the sour cream and horseradish cream in a bowl. Serve either with a dollop of the sour cream mixture on top, or with a bowl on the side for dipping.

Notes

Make your own breadcumbs, they're so much better! Grab the old bits of bread no one wants to eat, chuck them in the toaster or a low oven for a bit, let them cool, then give them a whiz in a blender or food processor. They're chunkier and tastier than what you buy at the supermarket.

 

Get creative with the sour cream mixture. I used horseradish cream because that's what I had in the fridge. Try a mild mustard, or blue cheese...try anything!

You may also like

Leave a Comment