Chicken and lentil patties

Ingredients

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)

For crumbing:

plain flour for dredging
2 eggs, beaten
plain bread crumbs

Method

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.

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Serving Suggestions

Note

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.