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

Our Recipes

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

Makes: Approx 36

Preparation time: 30 minutes

Cooking time: 6 minutes

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!

Ingredients:

  • 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

Method

  1. In a large bowl, combine the chicken mince, onion, garlic, breadcrumbs, egg, sage, mustard and seasoning. Mix well.
  2. Shape 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.
  3. Heat the oil in a frying pan over a medium heat. Add the patties and flatten slightly. Cook for 2-3 minutes on each side.
  4. Arrange 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.
Comments
 
comments powered by Disqus
Our Recipes
Our Recipes