Mini mash patties
Time to make: 40 mins
( Hands-on time: 20 mins )
Total cost: $ 6.48 / $ 0.54 per serve
(at time of publication)
- 2 potatoes, peeled, chopped
- 1 carrot, peeled, finely diced
- 1 cup shredded cooked chicken
- 1 small red onion, finely diced
- 125g corn kernels, drained
- 1 cup grated reduced-fat cheddar cheese
- 1 egg, whisked
- 1/2 cup breadcrumbs
- cooking oil spray
Total fat 5g
Saturated fat 2g
Dietary fibre 1g
1 Preheat oven to 200°C. Line a baking tray with baking paper. Set aside.
2 In a saucepan, bring potatoes to the boil. Reduce heat and simmer for 10 minutes until tender. Drain in a colander. Bring water to the boil again and cook carrot for 2 minutes until tender. Drain. Mash potatoes in a bowl. Stir in carrot, chicken, onion, corn, cheese and egg. Shape mixture into 12 small patties.
3 Place breadcrumbs in a shallow dish. Coat each patty with breadcrumbs.
4 Place patties on prepared tray and spray with oil. Bake for 20 minutes, or until golden and heated through. Serve with carrot and cucumber sticks.
Make it gluten free: Use gluten-free breadcrumbs and make sure cooked chicken is gluten free.
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Hanu de Jong
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