When I posted this pic on my Facebook page last night, there was a big response!
I think it’s because everyone wants new, easy and tasty ways to eat real food. And I promised that fussy eaters would like these patties!
We moved to Brisbane in November 2012 after having lived in Sydney for five years. It’s where I had my first two children and began experimenting with exactly how to feed a toddler. A toddler who didn’t really care much about food. I can remember the ‘antipasto phase’ where I would stand him up at the kitchen bench on a chair and chop up food that I pretended I was making for dinner.
He loved cheekily sneaking bits off the cutting board and little did he know that was dinner done! Oh how you can indulge a first child…. These days we are lucky that my husband is home in time for dinner and we all sit down together to eat.
We all eat the same thing, so it needs cross-generational appeal!
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.
Hope you enjoy them as much as we do. Last night we ate them with a salad and sweet potato wedges. I’m going to do a big batch and freeze them for handy dinners or lunches when the baby arrives.
Chicken, carrot and feta patties the WHOLE family will love
Ok, here’s what you need:
- 500g 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)
- 100-150g of feta (I used Danish because I had it but Greek would hold together better) – leave out feta for dairy free.
- olive oil or coconut oil for frying
This is what you do with a thermomix:
Make breadcrumbs by chopping frozen bread at speed 9 until a breadcrumb consistency – around 10 seconds. Remove from bowl
Cut spring onion and carrot into chunks and add to bowl with parsley. Chop 5 seconds, speed 6.
Add chicken mince, eggs and breadcrumbs to bowl and mix speed 5 until combined.
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.
Add enough oil to cover the bottom of a frypan and heat on medium-high heat.
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.
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.
Here’s the ‘normal’ instructions!
Finely chop spring onion and parsley and add to a large bowl
Grate carrot and add to bowl with chicken mince, eggs, breadcrumbs and feta and use your hands to mix in thoroughly.
Add enough oil to cover the bottom of a frypan and heat on medium-high heat.
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.
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
Shalome says
Thank you! You are the saviour of all mums with toddlers! I’m home alone with the 2 babes this weekend and decided this was the way to go… until I realised I had no parsley, no feta, and no carrot. And so the chicken, capsicum, corn and haloumi pattie was born! Gotta love that x
Lisa says
Love it Shalome! Ahhhh the versatility of the pattie! Glad it helped x
Kirsten says
Made these for the family last night but I added kiffir lime leaves, chilli and coriander to them and turned them into Thai chicken patties, they were lovely!
Lisa says
oh yummmmmm!!
Lisa says
Hi Lisa,
I finally got around to making these and you’re right, they were loved by all! My boys aged 1, 3 & 6 scoffed them down. We had them with a fresh herbs and tomato salad and corn on the cob. I made enough to freeze some but all are gone. Thanks!
Lisa says
so glad they were loved! I haven’t had a bad review from these yet!
Katie says
Hi Lisa,
I’m going to make your chicken patties this week. They look delicious!
Do you think doubling the recipe would be a problem for the TM5? I’m new to the themie.
Many thanks,
Katie
Lisa says
I don’t think it would be a problem Katie!
Ashleigh says
Can these be steamed at all?
Lisa says
Hmmmm great question! I’m sure they could be. I don’t see why not. I think I just like the crispiness of frying them. Let me know if you try it!
Jodie says
These little patties of yumminess was gobbled up by the family, I haven’t made them in a while so i think they need to go on the menu for next week. Thanks for an awesome recipe Lisa xx