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Lemon and Garlic Chicken Patties

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

43.8g

Energy (kJ)

2676kJ

Energy (kcal)

640kcal

Carbohydrate incl. fibre (g)

37.3g

Carbohydrate excl. fibre (g)

34.1g

Sugar (g)

4.6g

Fibre (g)

3.3g

Fat (g)

35.1g

Saturated fat (g)

7.7g

Unsaturated fat (g)

25.0g

Monounsaturated fat (g)

12.9g

Polyunsaturated fat (g)

12.0g

Trans fat (g)

0.2g

Cholesterol (mg)

232mg

Sodium (mg)

575mg

Salt (g)

1.43g

Vitamin A (IU)

1292IU

Vitamin C (mg)

27.1mg

Calcium (mg)

134mg

Iron (mg)

5.12mg

Potassium (mg)

1291mg

Total

175.0g

10705kJ

2559kcal

149.4g

136.4g

18.3g

13.0g

140.5g

30.9g

99.8g

51.7g

48.1g

0.6g

929mg

2299mg

5.74g

5166IU

108.4mg

537mg

20.50mg

5164mg

  • 60ml fresh parsley, chopped 60 ml fresh parsley, chopped
  • 60 ml mayonnaise
  • 15 ml sunflower oil
  • 1 onion, finely chopped
  • 2 cloves, crushed garlic
  • 800 g chicken mince, without skin
  • 1 sachet Knorr Creamy garlic and Herb Potato Bake
  • 1 egg, lightly beaten
  • 1 lemon, zest only
  • 180 ml wholewheat breadcrumbs
  • 1 Preheat oven to 180°C.
  • 2 Heat the oil in a pan and gently fry the onion and garlic until soft.
  • 3 Remove from the heat and set aside to cool.
  • 4 In a bowl mix together the chicken mince, contents of the sachet of KNORR Garlic & Herb Potato Bake, egg, mayonnaise, parsley, lemon zest and breadcrumbs until well combined.
  • 5 Add the fried onion and garlic and mix well.
  • 6 Form the mixture into medium sized patties and shallow fry in heated oil for about 4 minutes on each side, turning carefully.
  • 7 Drain on paper towel then place into the oven and cook for 5 minutes to ensure they are cooked through.
  • 8 Serve with sautéed spinach and creamy mashed potato.