Chicken, cheese and vegetable patties
- 2 large potatoes, peeled and roughly chopped
- 1 medium sweet potato, peeled and roughly chopped
- 1 tbsp butter
- 2 tbsp milk
- 1/2 medium brown onion, finely diced
- 1 medium zucchini, grated
- 1 medium carrot, grated
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 3/4 cup cooked brown rice
- 1/2 cup drained tin lentils (optional).
- 2 eggs, beaten
- 1/2 cup (40g) tasty cheese, grated
- 500g chicken mince
- 1/4 cup (25g) breadcrumbs to thicken pattie mixture (if necessary)
- 1 cup (90g) breadcrumbs
- 2 eggs, beaten
- 1 cup (150g) plain flour
Preheat oven to 180C (160C fan-forced). Line a baking tray with foil and set aside.
Cook potato and sweet potato in some boiling water until soft. Mash with butter and milk and set aside to cool a little.
Fry the onion, zucchini, carrot in olive oil and the soy sauce. Season with salt and set aside.
In a large bowl, combine the pre-made mash, fried veggies, rice, lentils, eggs, cheese and chicken mince. Mix thoroughly until all ingredients are well combined. If you feel the mix is too wet just add 1/4 cup of breadcrumbs to bind the mix a little better.
Scoop up a tablespoon of mixture and shape into patties or whatever shape your toddler prefers to eat. Dip in flour, then through beaten egg then into the breadcrumbs and onto the baking tray.
Bake for 20 minutes, turning once, or until golden brown.
- Extra breadcrumbs can be used to help thicken the pattie mixture if necessary.
- If you prefer to make a pattie that is a little crispier, you can shallow fry them in a large frypan instead.
- These patties are great for freezing. Once cooled, freeze them flat on a baking tray and once frozen transfer to a resealable bag.