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Barbecued chicken patties

  • 35minutes

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Source: www.taste.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B9, C, E, P
MineralsCopper, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1 tablespoon olive oil

  3. 1 small onion, grated

  4. 1 garlic clove, crushed

  5. 100g button mushrooms, finely chopped

  6. 4 short rindless bacon rashers, finely diced

  7. 1 tablespoon rosemary leaves, chopped

  8. 1 tablespoon balsamic vinegar

  9. 750g chicken mince

  10. Olive oil cooking spray

  11. 200g sweet potato, peeled, sliced into 1 1/2cm-thick rounds

  12. 1/4 cup dijonnaise (see note)

  13. Dressed watercress sprigs, to serve

Instructions Jump to Ingredients ↑

  1. Heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook for 1 to 2 minutes or until soft. Stir in mushroom, bacon and rosemary. Cook for 2 to 3 minutes or until mushroom is soft. Add vinegar and cook for 1 minute or until vinegar has evaporated. Remove from heat. Set aside to cool.

  2. Place mince in a large bowl. Add bacon mixture. Season with salt and pepper. Mix until well combined. Shape mixture into four 3cm-thick patties. Place on a plate. Cover and refrigerate for 20 minutes.

  3. Preheat a barbecue plate on medium heat. Spray sweet potato with oil. Barbecue for 1 to 2 minutes each side or until tender and golden. Cover to keep warm.

  4. Spray patties with oil. Barbecue for 5 to 6 minutes each side or until cooked through. Serve chicken patties with dijonnaise, sweet potato and watercress.

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