• Lilydale is now locally grown in WA
  • Lilydale ready for you to bake chicken strips
  • Street food is one of the hottest food trends to take over the Australian culinary scene.

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Day #3 Bring on the Festive Appetiser

Day #3 Bring on the Festive Appetiser

Thursday 11 December, 2014

There’s something so impressive about serving small and elegant bites to your festive guests. Try our Mini Sage Mustard Lilydale Chicken Mince Patties with Beetroot Relish & Crème Fraiche.

They are tasty and easy to eat with a drink in the other hand. Bon Appétit!

Mini Sage Mustard Chicken Mince Patties with Beetroot Relish & Crème Fraiche

Makes: Approx 36
Preparation time: 30 minutes
Cooking time: 6 minutes


  • 500g Lilydale Chicken Mince
  • ½ onion, very finely chopped
  • 1 clove garlic, crushed
  • 1½ cups sourdough breadcrumbs
  • 1 egg, lightly beaten
  • 2 Tblsp finely chopped sage
  • 1 Tblsp Dijon mustard
  • salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • crème fraiche, to serve
  • beetroot relish, to serve
  • micro herbs, to serve


1In a large bowl, combine the chicken mince, onion, garlic, breadcrumbs, egg, sage, mustard and seasoning. Mix well.

2Shape 1 tablespoon of the mixture into a ball and flatten slightly. Repeat with remaining mince. Allow the mince balls to stand in the refrigerator for 30 minutes.

3Heat the oil in a frying pan over a medium heat. Add the patties and flatten slightly. Cook for 2-3 minutes on each side.

4Arrange patties on a serving platter and top with a small spoonful of cream fraiche and beetroot relish. Sprinkle over micro herbs and black pepper before serving.

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