Chicken and lentil patties recipe
Tempt fussy eaters with these crunchy chicken and lentil patties. They have enough chicken to keep the kids interested and enough vegetables to keep Mum happy!
- 2 large potatoes
- 1 medium sweet potato
- tbsp butter and milk (for mashing)
- half a brown onion finely diced
- 1 zucchini, grated
- 1 carrot, grated
- olive oil
- splash of ketcap manis (Indonesian soy sauce) or ordinary soy sauce
- 3/4 cup cooked rice
- 1/2 cup tinned lentils, drained
- 2 eggs, beaten
- 250g chicken mince
- 1/2 cup (45g) breadcrumbs (optional)
- plain flour for dredging
- 2 eggs, beaten
- plain bread crumbs
Peel, chop and cook your potatoes and sweet potato in some boiling water until soft. Mash with a little butter and milk, and set aside to cool.
While the potatoes are cooking, fry the onion, zucchini, carrot in a little olive oil with a sprinkle of salt and the soy sauce.
In a large bowl combine the mash, rice, lentils, veggie mix, eggs and mince. Mix thoroughly until all ingredients are combined well. Add 1/2 cup breadcrumbs to bind the mix together, if you need it.
Press into patties or whatever shape your fussy toddler prefers to eat! Dip in flour, roll through beaten egg and then through the breadcrumbs.
Place patties onto a lined oven tray and bake in a moderate oven for around 20 minutes or until golden brown. Alternatively, you could shallow fry them in a large frypan.
- If your kids like peas or corn, add these to the veggie mix, too.
- To save time you could make the mashed potato the day before and store in the fridge overnight.
- Pan frying these patties will make them crunchier than baking them in the oven.
- Freeze uneaten, cooled patties in a Ziploc bag.
- This recipe was created by Jodie Clarke for Kidspot, New Zealand's best recipe finder.