Pan-fried chicken with parsnip bubble and squeak
Ingredients
- 2 rashers rindless short-cut bacon, finely chopped
- 1 medium (250g) parsnip, peeled, grated
- 2 cups shredded savoy cabbage
- 1 1/2 cups mashed cooked potato
- 2 teaspoons mild curry powder
- 1 cup fresh wholegrain breadcrumbs
- 1 egg white, lightly beaten
- cooking oil spray
- 2 x 200g chicken breast fillets, halved horizontally
- 1/2 cup fat-free Greek-style yoghurt
- 1 tablespoon lime juice
- 2 tablespoons finely chopped fresh mint, plus extra to serve
- 8 cups mixed salad leaves
Method
- Place a large non-stick frying pan over medium-high heat. Cook bacon, parsnip and cabbage, stirring, for 5–7 minutes, or until tender. Add potato and curry powder. Using a fork, roughly mash mixture together, then set aside to cool. Stir in breadcrumbs and egg.
- Using 1/4 cup mixture at a time, shape mixture into 12 patties. Place frying pan over medium-high heat and spray with oil. Cook patties, in batches, for 3 minutes on each side, or until golden and heated through. Remove from pan and cover to keep warm.
- Cook chicken in the same pan for 8–10 minutes, turning, until browned all over and cooked through. Combine yoghurt, lime and mint in a small bowl. Serve chicken with yoghurt, patties and salad leaves. Garnish with remaining mint.
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Recipe Info
Tip: Try serving the patties with steak or pork instead of chicken breast. Try garnishing with fresh basil or oregano instead of mint.