Ingredients
Makes a large batch great for freezing. Half if needed. Please see notes for tips!
- 4 chicken breasts
- 3 spring onion stems
- 4 cloves garlic
- 1 cup breadcrumbs
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon white pepper
- 1 teaspoon chicken stock powder
- 1 teaspoon mixed herbs
- 1 can creamed corn *see note*
- 1/2 cup plain flour *see note*
- 2 tablespoons olive oil
- 1 egg
- 1 pack panko crumbs (approx 190g)
Method:
- In a food processor, add the chicken breast along with the garlic cloves & spring onion. Blend until minced. Add this mixture to a bowl with the rest of the ingredients & mix well. Refrigerate for 30min.
- When you’re ready to mould, have a bowl of panko crumbs ready & a bowl of water to dip your fingers in.
- Lubricants your fingers/hands with water & make your Pattie’s, making sure they’re not too thick. Dip them directly into the crumbs & place on a tray lined with grease proof paper (to make removing easier).
- Freeze for 30min before shallow frying on med/high (not high!) until golden OR freeze until hard (4 hours) if you’re wanting to portion into freezer bags.
Note:
- I have tried air-frying these, there are on the dryer side I don’t recommend this. However if you must Airfry at 180c for 12 minutes.
- You can swap the creamed corn for corn kernals, you may not need the flour if you do this. Test your mixture by making a patty & see if it holds up first.
- Make sure to refrigerate the mixture for 30min before making your patties
- Dont cook on a super high heat otherwise the outside will cook before the inside cooks. Med-high is recommended.
