Chicken Patties

We make a lot of mince patties/muffins for lunch boxes, and it gets a bit tiring using beef mince all the time! Organic chicken mince isn’t always easy to source, so this recipe uses chicken thighs! We really like the chunky texture of the chicken thighs blitzed into these patties, they are great on their own, wrapped in a lettuce leaf, or with the bread of your choice. These are something I generally make in bulk, so I will freeze them on a tray, then move them to containers once frozen (this way they don’t all stick together, and I can just grab one out at a time!).

Makes around 30 Patties (Freeze them for lunches or dinners!)

Ingredients:

• 2 brown onions, quartered

• 4 garlic cloves

• 3 large carrots

• 50g/large handful of spinach

• 1.5kg chicken thighs

• 3 eggs

• 2 tsp salt

• 1 tsp black pepper

• 2 tsp ginger

Method:

1. Line two trays with baking paper and preheat oven to 185 degrees

2. Place onion and garlic in Thermomix (4 seconds/speed 5) OR food processor (until chopped fine) OR chop by hand

3. Add carrots and spinach to Thermomix (15 seconds/speed 5) OR food processor (until about the size of rice) OR grate carrot and chop spinach

4. Transfer to a large mixing bowl

5. Chop chicken in 300 gram batches in Thermomix (20 seconds/speed 6) OR food processor (until blended and holding together)

6. Add chicken to carrot mixture, and add eggs, salt, pepper and ginger

7. Mix well (hands are usually need for this!), then form mixture into patties and place them on the oven trays

8. Pop them in the oven for around 25 minutes, then turn over. Cook until they begin to brown on the outside/are cooked through.

Enjoy!